• Partnered with
  • Quick
  • Makes 1 Cup
  • 10 mins prep

Tartare Sauce

Homemade mayonnaise is the mother sauce from which others, such as tartare, are made. Using this technique will give you a delicious, tasty result, but you can take a shortcut and start with the bought stuff. All the ingredients must be at room temperature, especially the oil; if it’s too cold it will be difficult to incorporate. Mayonnaise is simple to make, but the key stage is the beginning: add the oil slowly; if you don’t, the result will be a split or curdled mess. If your mayonnaise does split, place a teaspoon of mustard in a bowl and gradually incorporate the split mayo, continuing to whisk until it comes to life.



  • 1 egg yolk
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 250 ml olive oil


  • 1 tbsp gherkins, finely chopped
  • 1 tbsp capers, finely chopped
  • 1/2 lemon, zest
  • 2 tbsp parsley, finely chopped
  • 1 tbsp green olives, pitted, finely chopped


Tartare Sauce

  1. Begin by prepping all your mayonnaise ingredients
  2. Make an emulsion by whisking together the yolk, mustard, vinegar and lemon juice.
  3. Very slowly add the oil, as you continue to whisk, until it is all incorporated. The mayonnaise component of the tartare sauce is finished.
  4. Measure out all the tartare ingredients
  5. Gently fold the gherkins, capers, lemon zest, parsley and olives into the mayonnaise.
  6. Season with salt and white pepper.
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