📝 About This Recipe
Elevate your seafood experience with this luxurious, hand-emulsified tartar sauce that balances creamy richness with a bright, acidic punch. Far superior to store-bought versions, this recipe utilizes a traditional French emulsion technique infused with salty capers, sharp shallots, and fragrant fresh herbs. It is the definitive condiment for everything from crispy fish and chips to elegant crab cakes, offering a sophisticated depth of flavor that lingers on the palate.
🥗 Ingredients
The Emulsion Base
- 1 Egg yolk (large, at room temperature)
- 1 teaspoon Dijon mustard (smooth, high quality)
- 1 tablespoon Lemon juice (freshly squeezed)
- 3/4 cup Neutral oil (grapeseed or canola oil for a stable emulsion)
- 1/4 cup Extra virgin olive oil (for a hint of peppery depth)
The Aromatics & Texture
- 3 tablespoons Cornichons (finely minced)
- 1 tablespoon Non-pareil capers (drained and roughly chopped)
- 1 small Shallot (peeled and minced very finely)
- 1 clove Garlic (pressed into a paste)
Herbs & Seasoning
- 1 tablespoon Fresh dill (finely chopped)
- 1 tablespoon Fresh chives (thinly sliced)
- 1 tablespoon Fresh flat-leaf parsley (finely chopped)
- 1/2 teaspoon Worcestershire sauce (for umami depth)
- 1/2 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon White pepper (finely ground)
👨🍳 Instructions
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1
Begin by placing a damp kitchen towel in a ring on your counter and nesting a medium glass bowl inside it; this stabilizes the bowl so you have both hands free for whisking and pouring.
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2
Add the room-temperature egg yolk, Dijon mustard, and 1 teaspoon of the lemon juice to the bowl. Whisk vigorously for about 1 minute until the mixture is pale and slightly frothy.
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3
Combine the neutral oil and olive oil in a measuring cup with a spout for easy pouring.
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4
Start the emulsion by adding the oil drop by drop into the egg mixture, whisking constantly. Do not rush this stage, as a slow start ensures a stable, thick sauce.
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5
Once the mixture begins to thicken and look creamy, you can transition to a very thin, steady stream of oil, whisking rapidly and continuously.
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6
If the sauce becomes too thick to whisk easily, add a few drops of the remaining lemon juice to thin it out before continuing with the oil.
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7
Once all the oil is incorporated and you have a thick, glossy mayonnaise base, whisk in the garlic paste and Worcestershire sauce.
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8
Gently fold in the minced cornichons, chopped capers, and finely diced shallots using a spatula to ensure they are evenly distributed.
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9
Add the fresh dill, chives, and parsley. The vibrant green of the herbs should pop against the creamy white base.
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10
Season with the kosher salt, white pepper, and the remaining lemon juice. Taste and adjust the acidity or salt according to your preference.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This resting period allows the flavors of the shallots and herbs to bloom into the fat of the emulsion.
💡 Chef's Tips
Use room temperature egg yolks to ensure the emulsion bonds quickly and stays stable. If the sauce 'breaks' (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it. For a lighter version, you can substitute 1/4 cup of the finished emulsion with Greek yogurt or sour cream. Always use fresh herbs; dried herbs will not provide the same bright, aromatic profile required for a premium tartar sauce. Avoid using a food processor if you prefer a 'chunky' artisanal texture; hand-whisking creates a superior mouthfeel.
🍽️ Serving Suggestions
Serve alongside beer-battered cod and thick-cut triple-cooked chips. Use as a sophisticated dipping sauce for panko-breaded calamari or fried oysters. Slather onto a toasted brioche bun for a gourmet fried fish sandwich or a soft-shell crab po' boy. Pair with a crisp, chilled Sauvignon Blanc or a dry sparkling wine to cut through the richness. Use as a zesty dressing for a cold poached salmon salad.