PANTRYFLEX

shake · remoulade

★ STARRED KITCHENPrep 5 min

Coppergate Tartare

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

Tartare from a starred kitchen.

Ratio

Ratio by volume: Mayo 316 ml
Mayo 316 ml

Ingredients

  • Mayo — 300g
  • Shallot — 80g, finely diced
  • Capers — 60g, finely diced
  • Cornichon — 60g, finely diced
  • Parsley — 25g, finely chopped
  • Tarragon — 25g, finely chopped
  • Chervil — 25g, finely chopped
  • Salt — to taste
  • White Pepper — ground, to taste

Method

  1. Pour to the lines in order (bottom → top): Mayo.
  2. Add finishing notes: Shallot, Capers, Cornichon, Parsley, Tarragon, Chervil.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 1 star · 1 national award

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Provenance

Tony Fleming works in British seafood at Angler; credentials include Michelin 1* (Angler, South Place Hotel, 2013, as executive chef).

Originally published as Tartare Sauce.

Adapted from a Tony Fleming recipe (Tony Fleming / Great British Chefs (devilled whitebait)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Tony Fleming / Great British Chefs (devilled whitebait) (published as “Tartare Sauce”). Full citation lives in Provenance.

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