RU EN
Homemade Tartar Sauce
difficulty Easy
0 views this month
0 saved by readers
0 ratings
avg —
Sauces

Homemade Tartar Sauce

Homemade Tartar Sauce is the genuine FRENCH classic (despite "Tartar/Tatar" name suggesting Tatar cuisine — typical French invention with mayonnaise base). Many preparation variations exist; classical version best starting point. The 15-minute total preparation produces 1 serving (250 g).
· Wednesday, 08 June 2022 06:11 ·
— (0) Thanks!
Time 15 min
Yield 1 serving 250 g
Calories 262 kcal
Difficulty Easy
Jump to recipe

Instructions

  1. Start with mayonnaise base for Tartar. Place EGG + SALT + MUSTARD + SUGAR in NARROW HIGH mixing bowl. BLEND with immersion blender.

    Step 1

  2. Start pouring OIL in THIN STREAM (especially at start of whipping: portions VERY SMALL).

    Step 2

  3. With each second: mixture LIGHTENS + THICKENS. NOTE: 1 egg holds only 100 ml oil. Excess fat: emulsion (mayonnaise) SPLITS.

    Step 3

  4. To neutralize oily sensation: add ACID to mayonnaise (classic = vinegar). Blend with immersion blender again.

    Step 4

  5. Result: THICK mayonnaise base for Tartar ready.

    Step 5

  6. Peel THIN layer of skin from CORNICHONS with vegetable peeler (more delicate taste).

    Step 6

  7. CHOP cucumbers.

    Step 7

  8. Same way: chop OLIVES.

    Step 8

  9. Tear LEAVES from PARSLEY (stems too tough for this dish).

    Step 9

  10. Chop parsley LEAVES with DILL.

    Step 10

  11. Place prepared CORNICHONS + OLIVES + HERBS in bowl.

    Step 11

  12. Add 2-2.5 tbsp THICK MAYONNAISE.

    Step 12

  13. Mix everything. Sauce ready. Used like in exquisite restaurants — with boiled/fried fish. At home: spread on bread/crispbread = delicious. Bon appétit!

    Step 13

Tips

  • 1

    THE 1-EGG-100ML-OIL EMULSION SCIENCE. Step 3's "1 egg holds 100 ml oil" is genuine emulsion-chemistry precision. Egg yolk lecithin: emulsifier that holds oil-water mixture together. CAPACITY: ~100 ml oil per egg yolk (single egg). EXCEED 100 ml: emulsion CANNOT hold the fat, mixture SPLITS into separate oil + water phases (broken mayo). UNDER 100 ml: less rich + less thick mayonnaise. The 100 ml = perfect ratio. Same emulsion-precision: French sauce-mère (mother sauces) tradition, professional pastry knowledge. Pro-tip: room-temperature egg + cold oil = perfect emulsification. The THIN-STREAM addition (Step 2): essential for proper emulsion formation.

  • 2

    THE TARTAR-IS-FRENCH-NOT-TATAR ETYMOLOGY. Recipe note about "name suggests Tatar but actually French" is genuine culinary history. ORIGIN: French sauce, popularized in 19th-century Paris. ETYMOLOGY: "à la tartare" = old French phrase for "raw" (referring to raw egg base, NOT Tatar people). NAMING CONFUSION: similar word "tartare" used in steak tartare (raw beef), tartar (dental term), Tatar (Central Asian people). Despite linguistic association: NO connection to Tatar cuisine. The recipe-canonical version: French haute-cuisine staple. Other genuine French sauces with "ethnic" names: sauce hollandaise (NOT from Holland — French invention named after Dutch egg-source). For another classic French-tradition sauce worth comparing, see Béchamel Classic.

  • 3

    THE CORNICHONS NOT REGULAR PICKLES. Recipe specifies "pickled cornichons (undergrown small cucumbers)" — important precision. STANDARD PICKLES (large): too watery + too sour, overpower delicate Tartar character. CORNICHONS (small French-style pickled cucumbers): firm + balanced sour + signature Tartar character. The 3-pieces amount: provides proper pickle-character without overwhelming. AVAILABILITY: French groceries OR pickle aisle (look for "cornichons" or "gherkins"). The PEELING (Step 6): removes potentially tough skin for finer texture. Same precision-pickle principle: French sauce-making traditions, professional kitchen practices.

  • 4

    THE OLIVES + HERBS CLASSIC TRINITY. Recipe's olives + parsley + dill combination is signature Tartar character. OLIVES (10-12 pcs): briny-fruity character that complements pickles, Mediterranean French-tradition addition. PARSLEY: fresh herbal foundation, leaves only (stems tough). DILL: distinctive aromatic, particularly Russian/Eastern-European Tartar variation. The COMBINATION creates: bright + complex + fresh sauce vs simple flavored-mayo. The MIXING with mayo at end (Step 12): preserves herb-freshness + textural distinction. Same flavor-trinity principle: French Provençal sauces, classical European cuisine. For another classic French-tradition sauce worth trying, try Mushroom Cream Sauce.

FAQ

Why make mayonnaise from scratch? +

Recipe specifies homemade mayo for SUPERIOR Tartar sauce. STORE-BOUGHT mayo: contains preservatives + stabilizers + sometimes sugar that compete with Tartar character. HOMEMADE mayo: pure egg + oil + acid = clean foundation that lets Tartar additions (pickles, olives, herbs) SHINE through. The 1 EGG + 100 ml oil amount: makes ~120 g mayonnaise — perfect for one Tartar batch. RECIPE-CANONICAL: French restaurants ALWAYS make mayo fresh for sauces. SHORTCUT: use 2-2.5 tbsp store-bought thick mayo if homemade not feasible. The FRESH approach: dramatically superior result, especially with quality eggs + extra-virgin olive oil.

What can I serve it with? +

Classic French + modern uses are extensive. CLASSIC FRENCH: with FRIED FISH (most iconic — fish + tartar inseparable pairing), SEAFOOD (fish & chips, calamari, fried shrimp). VEGETABLES: as dip for crudités (carrot sticks, celery, peppers), French fries dipping sauce. BURGERS: spread on hamburger buns instead of plain mayo. SANDWICHES: turkey + tartar + lettuce, fish sandwiches. EGGS: deviled eggs filling, egg salad enhancement. POTATOES: spread on baked potato, accompaniment to potato pancakes. Spread on BREAD for snack (recipe-stated). The sauce is GENUINELY versatile — French-tradition + modern fusion both work.

How long does it keep? +

Refrigerated covered: 5-7 days at peak quality. Day 1: peak fresh-bright character. Days 2-4: PEAK FLAVOR (post-mixing aging develops complexity, herbs integrate). Days 5-7: still excellent, slight herb-color fading. Past 7 days: not recommended (raw-egg homemade mayo limits shelf life). FREEZER: NOT recommended (mayonnaise breaks on thaw). Storage tips: glass container with tight lid, refrigerate constantly, clean dry spoon between uses. Spoilage signs: surface mold, off-smell, separation — discard. The HOMEMADE-MAYO version: shorter shelf life than store-bought-mayo version (10+ days).

Can I add other ingredients? +

Yes — variations work. CAPERS (1 tbsp drained, chopped): adds tangy briny note, classic French addition. SHALLOTS (1 small, finely chopped): mild onion-character, French-tradition. ANCHOVIES (1 fillet, mashed): umami depth, Mediterranean fusion. LEMON ZEST: brighter citrus character. WORCESTERSHIRE SAUCE (1 tsp): savory depth, British-fusion variation. HORSERADISH (1 tsp): heat, Russian-fusion. The CLASSIC TARTAR (recipe-canonical): pickles + olives + parsley + dill. Modern variations: chefs add personal twists. Don't add: very-strong flavors that dominate (cumin, garlic — ruin classic balance). Pro-tip: taste before adding — add gradually.

Write comments...
symbols left.
or post as a guest
Loading comment... The comment will be refreshed after 00:00.

Be the first to comment.