Tartare Sauce

Name: Tartare Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 3 cups (700 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (55.62 g) Egg Yolk; 1 tbsp (15 ml) Dijon Mustard; 4 tsp (20 ml) White Wine Vinegar; 2 cups (500 ml) Vegetable Oil; 2 Boiled Egg; about ½ shallot (25 g) Shallot; 2 tbsp finely chopped gherkins (30 ml) Cornichon; 2 tbsp in brine, drained and finely chopped (30 ml) Capers; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

SPREAD · BATTERED FISH & FISH CAKES

In the published recipe, this is the spread for tomkerridge.com.

Kerridge's tartare sauce.

On the jar

TARTARE

Method: blend
Yield: about 3 cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Egg Yolk 54 mlDijon Mustard 15 mlWhite Wine Vinegar 20 mlVegetable Oil 500 mlCornichon 30 mlCapers 30 ml

Ingredients

Egg Yolkabout 3 yolks (55.62 g)
Dijon Mustard1 tbsp (15 ml)
White Wine Vinegar4 tsp (20 ml)
Vegetable Oil2 cups (500 ml)
Boiled Egg2
Shallotabout ½ shallot (25 g)
Cornichon2 tbsp finely chopped gherkins (30 ml)
Capers2 tbsp in brine, drained and finely chopped (30 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

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

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:

2 kitchens · 5 stars · 1 national award

Mustard Seed Dressing★ STARRED KITCHENOn the jar: MUSTARD SEED
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Niçoise Yogurt-Herb Dressing★ STARRED KITCHENOn the jar: NIOISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Adapted from a recipe published by Tom Kerridge in Tom Kerridge (tomkerridge.com).

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 Tom Kerridge (tomkerridge.com) (published as “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