45 minutes
A flavorful and tangy tartar sauce made with fresh herbs and pickles, perfect for enhancing any dish.
each
teaspoons
teaspoons
pinches
cups
Capers, chopped
tablespoons
Cornichon, chopped
tablespoons
Flat Leaf Parsley, chopped
tablespoons
Tarragon, chopped
teaspoons
Chives, chopped
teaspoons
Chervil, chopped
tablespoons
to taste
to taste
to taste
1. Combine base ingredients
Combine the egg yolk, white wine vinegar, water, and a pinch of salt in a mixing bowl. Use a whisk to mix these ingredients thoroughly.
2. Emulsify the mixture
Measure out 0.75 cup of olive oil and, using a cup with a pour spout, begin to dribble the oil into the egg yolk mixture while whisking continuously. Add the oil very slowly to allow the mixture to emulsify.
3. Adjust consistency
If the sauce becomes too thick, thin it by whisking in a little more water or vinegar, depending on taste preference.
4. Add herbs and pickles
Stir in the chopped capers, cornichon, parsley, tarragon, chives, and chervil. These add depth of flavor and texture to the tartar sauce.
5. Season and rest
Season the sauce with salt and fresh-ground black pepper to taste. If preferred, add a splash more vinegar. Let the sauce sit for about 30 minutes to allow the flavors to meld.
Add a few dashes of hot sauce, a spoonful of sriracha, or finely chopped jalapeños to the core recipe for a kick of heat.
Use a combination of citrus juices like lime and orange, and include zest for a refreshing citrus note. Mix in cilantro instead of parsley for a different herb profile.
Mix in some Cajun seasoning, a bit of paprika, and a splash of Worcestershire sauce for a Southern twist.
Swap out the dill for fresh basil, add chopped sun-dried tomatoes and a bit of oregano for a Mediterranean flair.
This is a close cousin to tartar sauce. Add in some finely chopped anchovies or anchovy paste, a bit of garlic, and swap the lemon juice for vinegar to create a tangy remoulade that's great with fried foods.
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