Sauce Tartare

Tartar Sauce

Preparation info

  • Difficulty


  • Yield:

    1¼ cups

Appears in


By James Peterson

Published 1991

  • About


Traditional recipes for sauce tartare vary: Some call for a mayonnaise made with hard-boiled egg yolks, whereas others use all raw yolks. Flavorings for tartar sauce also differ: Older recipes call for puréed scallions or chives (a food processor cannot be used for this purée—you need a mortar and pestle), whereas others prepare tartar sauce with the same additions as Sauce Rémoulade, but replace the anchovy paste with a teaspoon or two (5 to 10 milliliters) mustard. Although not classic, probably the easiest and most satisfying method is to flavor 1 cup (250 milliliters) mayonnaise base with 2 finely chopped shallots and finish the sauce with a heaping tablespoon (20 milliliters) finely chopped chives and 2 teaspoons (10 milliliters) mustard.