Tartar Sauce


  • 1 egg yolk
  • 1 tbs white wine vinegar
  • 2 tbs Dijon mustard
  • 1 cup vegetable oil
  • 2 tbs lemon juice
  • 4 tbs scallions, chopped
  • 2 tbs chopped capers
  • 4 tbs dill pickles, chopped
  • 4 tbs chopped parsley, chopped

This is a made from scratch tartar sauce.


  • In a medium bowl, beat the egg yolk with a wire whisk until smooth,
  • Add the vinegar and mustard and season with salt and pepper and continue to whisk for another 20 seconds.
  • Gradually whisk in the oil, constantly beating until a smooth mayonnaise type emulsion forms.
  • Add the lemon juice, capers, pickles and parsley and mix well.
  • Taste for seasoning, cover and chill for about 1 hour before using.
  • For a quicker sauce you may us pre-prepared mayonnaise, and just add the lemon juice, capers, pickles and parsley.

Print Recipe

No Comments

Leave a reply