Tartare Sauce

Name: Tartare Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 650 ml
Cuisine: French Classic
Ingredients: 18 ml Egg Yolk; 5 ml White Wine Vinegar; 5 ml Eng. Mustard; 250 ml Olive Oil; 50 ml Double Cream; 100 ml Fish Stock; 100 g Potato; 80 g Baby Gem; 1 g Tarragon; 1 g Chives; 1 g Chervil; 1 g Parsley; 30 g Dill Pickle; 100 g Peas; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Nathan Outlaw recipe. Not affiliated with, sponsored by, or endorsed by Nathan Outlaw.

A Cornish seafood master's tartare for fish and chips.

Ratio

Egg Yolk 18 mlWhite Wine Vinegar 5 mlEng. Mustard 5 mlOlive Oil 250 mlDouble Cream 50 mlFish Stock 100 ml

Ingredients

Egg Yolk — 18 ml
White Wine Vinegar — 5 ml
Eng. Mustard — 5 ml
Olive Oil — 250 ml
Double Cream — 50 ml
Fish Stock — 100 ml
Potato — 100 g
Baby Gem — 80 g
Tarragon — 1 g
Chives — 1 g
Chervil — 1 g
Parsley — 1 g
Dill Pickle — 30 g
Peas — 100 g
Salt — to taste
Pepper — to taste

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Cornish seafood specialist; ran the two-Michelin-star Restaurant Nathan Outlaw and now leads Outlaw's New Road in Port Isaac.

Originally published as Tartare Sauce 'My Way'.

Adapted from a Nathan Outlaw recipe (Great British Chefs / Nathan Outlaw turbot recipe).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Great British Chefs / Nathan Outlaw turbot recipe (published as “Tartare Sauce 'My Way'”). Full citation lives in Provenance.