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Tartar Sauce

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sauces & condiments•french•vegetarian, gluten-free, contains eggs
40 minutes•about 1.25 cups (8 servings)•

Ingredients

  • 2 tbsp shallot – finely minced
  • 1/4 cup cornichons – finely chopped
  • 2 tbsp capers – rinsed and chopped
  • 2 tbsp fresh parsley – finely chopped
  • 1 tbsp fresh chives – finely chopped
  • 1 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice – freshly squeezed
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper – freshly ground
tartar sauce

Instructions

1. Finely mince the shallot. Finely chop the cornichons and capers. Finely chop the parsley and chives.

2. In a medium bowl, whisk the mayonnaise, Dijon mustard, and lemon juice until smooth.

3. Fold in the shallot, cornichons, capers, parsley, and chives. Season with the kosher salt and black pepper.

4. Cover and refrigerate until the flavors meld, at least 30 minutes.

5. Stir, taste, and adjust salt or lemon to balance. Serve chilled with fried or grilled seafood, fries, or sandwiches. Refrigerate leftovers up to 3 days.

Tartar sauce is a cool, creamy condiment built on a mayonnaise base and brightened with chopped pickles, capers, and fresh herbs. It balances richness and acidity, delivering a tangy, briny snap that complements fried or grilled seafood, fish sandwiches, and fries. The texture should be spoonable yet chunky, with finely chopped additions providing pops of flavor in each bite.

Originating in French cuisine as sauce tartare, the preparation evolved from mayonnaise-based herb sauces that also led to remoulade. The name likely references historical European notions of “Tartar” rather than a direct link to a specific culture’s cuisine. Over time it spread across Europe and the English-speaking world, becoming a staple with fish and chips in Britain and a beloved seafood condiment in North America.