Tartar Sauce – a delicious recipe with egg yolks, malt vinegar, peanut, shallots, cornichons, whole-grain mustard. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In the food processor combine the egg yolks and malt vinegar.
2
With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky.
3
When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added.
4
Add the remaining ingredients and taste for seasoning.
5
Season with salt, if needed.
6
Transfer to a container with a lid and refrigerate until ready to use.
7
Dips away!
8
*RAW EGG WARNING
9
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
10
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
857
kcal
Calories
92
g
Fat
10
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: *3 egg yolks, 1/4 cup malt vinegar, 1 1/2 cups peanut or vegetable oil, 2 shallots, finely diced, and more.
Yes, Tartar Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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