Tartar Sauce

8
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


" Homemade Tartar Sauce is so much better than bought. It keeps well in the fridge but remember it has raw egg yolks in it. It's flavour increases if you keep it in the fridge for an hour or so before serving. This makes just about 1 cup of sauce."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (144.2 g)
  • Calories 293.2
  • Total Fat - 28.8 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 2.6 mg
  • Sodium - 103.5 mg
  • Total Carbohydrate - 7.7 g
  • Dietary Fiber - 3.5 g
  • Sugars - 3.8 g
  • Protein - 4.1 g
  • Calcium - 37 mg
  • Iron - 1.1 mg
  • Vitamin C - 95.6 mg
  • Thiamin - 0.1 mg

Step 1

Using a blender or food processor blend the egg yolks, salt, and vinegar together

Step 2

Very slowly with the blender on high pour a very thin slow steam of oil into the egg yolk mixture.

Step 3

Stop every once in a while and blend for a second or two then resume pouring in the oil. Continue until you have poured in all the oil

Step 4

Add lemon juice and water. Your sauce should now look like white mayonnaise

Step 5

Mix in your green onions, gherkin, capers and parsley That's it - refridgerate for at least an hour before serving

Tips & Variations


No special items needed.

Tags : Sauce

Related

Gerry

This is a really great Tartar Sauce, adding this recipe to my collection. We love seafood and now we have found a perfect recipe to compliment our seafood choices. Served with Puggs http://www.recipezazz.com/recipe/puggsies-simple-and-good-salmon-patties which saw to a rerun this weekend. Will be making up another sauce when we do our salmon.Thank you - we enjoyed!

review by:
(26 May 2012)

QueenBea

What a nice tartar sauce this is. I will be making this one quite often! Made for the Alphabet Soup Tag Game.

review by:
(8 May 2012)

Luvcookn

This has been my go to tartar sauce for several years now. It is the best homemade I have found. For full flavour, make a few hours ahead of time. Thank you Bergy for sharing!

review by:
(23 Feb 2012)