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    Home • Recipes • Sauces-Preserves-Decor

    Homemade Tartar Sauce (Sauce Tartare)

    Published: Jan 30, 2024 · Modified: May 14, 2024 by Jill Colonna2 Comments

    Jump to Recipe

    How to make homemade Tartar sauce with the classic ingredients used in France. The best, traditional Tartar Sauce is completely made from scratch, including the mayonnaise.

    So, before you reach for a jar of ready-made, make this easy recipe first. It's worth just an extra 5 minutes' more effort to savour all the flavours and enjoy the ultimate taste.

    spoonful of thick, shiny Tartar sauce with spring onions, gherkins and capers

    Why is it Called Tartar Sauce?

    I had been making this sauce for years and didn't even appreciate that the name, Tartar, comes from the French, à la Tartare.

    In the French Larousse Gastronomique, in France, 'Tartare' is a culinary term for both this sauce Tartare and le steak tartare.

    If any of you have seen this popular dish served in brasseries and bistros, it's a classic dish of raw minced beef. The highlight is watching the waiters serve it with panache, using condiments such as pickled capers, fresh herbs, Worcestershire sauce and finely chopped shallots or spring onion. The whole lot is presented with a raw egg yolk on top.

    For the classic homemade Tartar sauce recipe, see below for the rest of the ingredients, but it's made with raw egg yolk, cooked yolk or a mixture of the two.

    pickled gherkins, capers with a shallot and spring onions
    classic ingredients added to a homemade Tartar sauce in France

    Incidentally, every time I see mini gherkins (cornichons in France), I think of our family holidays in France when we were little. My picky wee brother always asked in restaurants for simple 'jambon' (ham) which was served with a couple of cornichons. However, each time, we made fun of them being frogs' legs and each time, he believed us and left them to the side. Poor soul - but I digress. He should have been served these pickled radishes - much prettier.

    The Real Tartar Sauce Ingredients in France

    The real traditional Tartar sauce's basic ingredient in France is mayonnaise. For the best taste, we make our own in this recipe - and it just takes an extra 5 minutes!

    As a result, we also avoid any processed ingredients to boot!
    For a classic French mayonnaise, you'll need fresh, organic egg yolks, salt, olive oil (or sunflower oil) and vinegar. The additional flavours that make up the French classic Tartar sauce are:

    • capers (câpres in French)
    • mini gherkins (cornichons)
    • a small yellow onion, shallot or spring onion (échalote/cebette)
    • fresh herbs: parsley, chervil and/or tarragon (persil, cerfeuil/estragon)

    All the above are finely chopped and, surprisingly, there's no lemon juice, no garlic and no yoghurt. Above all, there's no sugar added.

    bowl of 2 egg yolks and mustard with rest of the recipe ingredients as a mise en place.
    Homemade Tartar sauce starts with the best mayonnaise: it's easy to make your own!

    Is there Mustard in Mayonnaise?

    Many French historian purists have said there's no mustard in mayonnaise - even Auguste Escoffier in his Guide culinaire (1902) doesn't add mustard to his mayonnaise. If mustard is added, it's often referred to as a sauce rémoulade.

    Today, however, most top French chefs add mustard. Yannick Alleno calls his a contemporary rémoulade sauce with added capers, gherkins, parsley, chervil, tarragon and anchovy essence (Source: François-Régis Gaudry, 'On Va Déguster la France'). This is basically a sauce Tartare without the anchovy!

    Personally we love mustard in a homemade Tartar sauce. Even better if it's wholegrain mustard, which adds that extra flavour and kick.

    For more on mustard, see my article on Dijon Mustard and More

    whisking homemade mayonnaise, adding vinegar
    add white wine vinegar once homemade mayonnaise has thickened

    How to Make Tartar Sauce - Homemade from Scratch

    To make your own Tartar sauce, start with the mayonnaise. As you can see from the photos, the colour is more vibrant when it's homemade and extra fresh.

    Ensure all your ingredients are at room temperature: it makes it easier to create an emulsion. According to Larousse Gastronomique (French culinary dictionary), sauce Tartare is made using either raw or cooked yolks.

    Both are good but for this recipe, I use raw eggs, as ours are particularly fresh from the farmers' market. If you prefer yours cooked, then hard boil your eggs for 10 minutes (to soft hard boiled, not grey and chalky - see the classic French Niçoise Salad recipe how best to cook them) and use only the yolks.

    Step-by-Step Recipe

    Whisk up the yolks with a little salt and the mustard until blended. Then, slowly and continuously, trickle in the olive oil (or sunflower oil), whisking constantly until you gradually have an emulsion and it thickens.

    Continue to whisk, add the white wine vinegar then add the rest of the ingredients, all finely chopped.

    whisking together chopped herbs and capers into mayonnaise to make Tartar sauce

    How Long Will the Homemade Sauce Keep?

    Homemade Tartar sauce can keep for up to 5 days if stored chilled and sealed in the fridge. So the good news is that it's a handy recipe to make in advance.
    See more make-ahead recipes.

    Simplest Homemade Tartar Sauce - 4 Ingredients Recipe

    If you prefer to grab a jar of ready-made mayonnaise, then it's even simpler with just 4 ingredients. Just add in a tablespoon each of finely chopped capers, gherkins and chives.

    Using finely chopped chives as the 4th ingredient simplifies the traditional recipe, which would normally add the freshly chopped herbs (parsley, tarragon and chervil) plus shallot or spring onion.

    dipping fluffy fishcakes into a pool of Tartare sauce
    Serve with Scottish smoked haddock fishcakes

    How Best to Serve

    Serve your homemade Tartar sauce with all kinds of breaded fish and seafood recipes. It's best served with fish and chips and, above all, with Scottish smoked haddock fishcakes. It also makes a healthy alternative to ketchup with fish fingers - for both adults and kids. Historically in France, it traditionally accompanies cold fish, oysters, le pied de veau (calf's trotters) and crispy potatoes.

    Once you've tried this version, I'm sure you won't want to buy a jar of ready-made again! Although no lemon juice in the sauce, I recommend a wedge of lemon to squeeze on the side.

    spoonful of homemade Tartar sauce with gherkins, onion and caper ingredients in background

    Homemade Tartar Sauce

    Jill Colonna
    How to make the best Tartar sauce recipe, completely homemade. Ensure all ingredients are at room temperature to make the perfect mayonnaise base.
    For an extra simple recipe using just 4 ingredients, use ready-made mayonnaise and mix in the finely chopped capers, gherkins and chives but I strongly recommend you try the complete classic French homemade version for the ultimate taste.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Condiments
    Cuisine French
    Servings 4 people
    Calories 487 kcal

    Equipment

    • balloon whisk

    Ingredients
      

    Basic Mayonnaise

    • 2 fresh egg yolks, raw or cooked* organic/free range (at room temperature)
    • ½ teaspoon salt (fleur de sel) (or Maldon flakes, Celtic sea salt)
    • 1 teaspoon Dijon mustard
    • 200 ml (7fl oz/ ¾ cup) olive oil or sunflower oil
    • 1 tablespoon white wine vinegar

    Tartare Sauce Ingredients

    • 1 tablespoon pickled capers finely chopped
    • 1 tablespoon pickled gherkins finely chopped
    • 1 tablespoon shallot, chives or spring onion finely chopped
    • 1 tablespoon flat leaf parsley ( or mix with dill, tarragon or chervil)

    Instructions
     

    Basic Mayonnaise

    • Whisk the egg yolks (raw or cooked - see NOTES below), salt and mustard with a hand whisk in a medium bowl. Gradually add the olive oil, dribbling it finely, slowly and regularly, whisking constantly. Once the mixture creates an emulsion and starts to thicken, add the white wine vinegar.

    Tartare sauce garniture

    • Stir in all of the remaining ingredients until well incorporated and season with more salt if necessary and freshly milled pepper.
      Chill until ready to use.

    Notes

    Tartar Sauce Tip: Ensure your ingredients are at room temperature to make the perfect sauce.
    *Yolks: traditionally French sauce Tartare is made using either raw egg yolks or cooked yolks (or a mixture of both). If you prefer yours cooked, hard boil the eggs for 10 minutes until still creamy soft. Any longer and they will go grey and chalky. 
    Storage: this homemade sauce can keep well for at least 5 days sealed in an airtight jar in the fridge. So it’s handy to make this in advance.
    Nutrition per 75g serving: 2g protein; 53g lipids; 0g carbohydrates; glycemic index: 0

    This recipe was first published on 1st February 2012 together with the smoked haddock fishcakes but is now separated, deserving its own post.

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

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    1. John H.

      March 03, 2024 at 7:03 pm

      5 stars
      I didn’t think I liked tartare sauce until I tasted this. Really the best. I’m never buying store bought again as the taste isn’t a patch on this and much easier than I thought. Thanks so much for sharing this recipe Jill!

      Reply
      • Jill Colonna

        March 04, 2024 at 11:04 am

        I'm so thrilled you like this John. Agreed, it tastes so much better, doesn't it? Thanks for your taking the time to review.

        Reply

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    Welcome

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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