Homemade Tartare Sauce

Name: Homemade Tartare Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 2¾ cups (650 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (55.62 g) Egg Yolk; 1 tbsp (15 ml) Dijon Mustard; 1 tbsp (15 ml) White Wine Vinegar; 2 cups (500 ml) Olive Oil; 1/2 lemon, for juice (22 ml) Lemon Juice; 3 tbsp of baby capers (45 ml) Capers; 3 tbsp, diced (45 ml) Cornichon; 3 tbsp, diced (45 ml) Shallot; 1 tbsp flat-leaf, chopped (15 ml) Parsley; to taste Salt; cracked, to taste Pepper

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

SPREAD · FRIED FISH & FISH AND CHIPS

A spread for fried fish & fish and chips.

Rankin's homemade tartare sauce.

On the jar

HOMEMADE

Method: blend
Yield: about 2¾ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Egg Yolk 54 mlDijon Mustard 15 mlWhite Wine Vinegar 15 mlOlive Oil 500 mlLemon Juice 22 mlCapers 45 ml

Ingredients

Egg Yolkabout 3 yolks (55.62 g)
Dijon Mustard1 tbsp (15 ml)
White Wine Vinegar1 tbsp (15 ml)
Olive Oil2 cups (500 ml)
Lemon Juice1/2 lemon, for juice (22 ml)
Capers3 tbsp of baby capers (45 ml)
Cornichon3 tbsp, diced (45 ml)
Shallot3 tbsp, diced (45 ml)
Parsley1 tbsp flat-leaf, chopped (15 ml)
Saltto taste
Peppercracked, to taste

Method

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

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Companion jar

Homemade Tartare Sauce 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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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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).

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

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar