PANTRYFLEX

blend · remoulade

★ STARRED KITCHENPrep 10 min

Copperstreet Homemade Tartare

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

Homemade Tartare from a starred kitchen.

Ratio

Ratio by volume: Egg Yolk 54 ml, Dijon Mustard 15 ml, White Wine Vinegar 15 ml, Olive Oil 500 ml, Lemon Juice 22 ml, Capers 45 ml, Cornichon 45 ml, Shallot 45 ml, Parsley 15 ml
Egg Yolk 54 mlDijon Mustard 15 mlWhite Wine Vinegar 15 mlOlive Oil 500 mlLemon Juice 22 mlCapers 45 ml

Ingredients

  • Egg Yolk — 3 egg yolks
  • Dijon Mustard — 1 tbsp (15 ml)
  • White Wine Vinegar — 1 tbsp (15 ml)
  • Olive Oil — 500ml
  • Lemon Juice — 1/2 lemon, for juice (22 ml)
  • Capers — 3 tbsp of baby capers (45 ml)
  • Cornichon — 3 tbsp, diced (45 ml)
  • Shallot — 3 tbsp, diced (45 ml)
  • Parsley — 1 tbsp flat-leaf, chopped (15 ml)
  • Salt — to taste
  • Pepper — cracked, to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Copperstreet Homemade Tartare wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 2 national awards

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Provenance

Shaun Rankin works in Modern British / Jersey produce at Bohemia; credentials include Michelin 1* (Bohemia, Jersey); Michelin 1* (Shaun Rankin at Grantley Hall).

Originally published as Homemade Tartare Sauce.

Adapted from a Shaun Rankin recipe (Shaun Rankin / Great British Chefs).

More from this kitchen

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 — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Shaun Rankin / Great British Chefs (published as “Homemade Tartare Sauce”). Full citation lives in Provenance.

Companion jar