Tartare Sauce

The tartare sauce is a variation of the famous Mayonnaise sauce, the base is the same for both preparations…

Ingredients (for 2)

  • 1 egg
  • 1/2 tbsp Dijon mustard
  • couple of pickles
  • 1 tsp capers
  • 1/2 tsp tarragon
  • 1/2 tbsp chervil
  • 5 tbsp vegetable oil
  • 1 tbsp white wine vinegar
  • salt


  • Prepare the mayonnaise sauce: have all ingredients at room temperature before starting and the sauce will come together better
  • Combine egg yolks only and Dijon mustard in a bowl and whisk until evenly mixed (you can use a food processor fitted with a blade attachment)
  • When the egg yolks are fluffy and smooth, start to slowly add vegetable oil in a thin stream (or small drops), whisking constantly, until completely blended
  • When the sauce is thick and firm, whisk in some vinegar or lemon juice and season with salt to taste
  • Dry the capers and pickles with paper towel and finely slice them
  • Add them to the sauce along with some freshly chopped tarragon

Best Served With

Raw meat, or boiled meat and fish

Tips from the Chef

  • You can substitute white wine vinegar with lemon juice and tarragon with parsley or thyme
  • Because the eggs are not cooked, use very fresh or pasteurized eggs
  • The sauce can be stored covered in the fridge for 3-4 days