Tartare Sauce for Fish & Seafood ( Tartar Sauce )

"Homemade tartare sauce always tastes better than bought. It keeps well in the fridge. I love it with any seafood. It's flavor increases if you refrigerate it for an hour or so before using."
photo by Peter J photo by Peter J
photo by Peter J
Ready In:
1 cup or a bit more




  • Using a blender or food processor blend the egg yolks, salt& vinegar together Very slowly with the blender swithced on quite high speed pour a very thin, slow stream of oil into the egg yolks, stop every once in a while and blend for a second then resume with the oil until all has been poured in Add lemon juice and the tbsp of water.
  • The sauce should now look like white mayonnaise.
  • Mix in the green onions, gherkin, capers and parsley.
  • Serve with seafood or fish.

Questions & Replies

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  1. Wow first time I've made tartare from scratch because I didn't have any and it was fantastic and so much better than bought stuff! I gave it a taste test just after making and it was good, but just a little better after refrigeration so one that's worth making an hour or so in advance and chilling.
  2. This is what i was looking for---Thanks so much.


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