Tartar sauce


Tartar sauce
Tartar sauce is a remoulade sauce with the addition of chopped pickles and herbs.

It is an ideal accompaniment to cold dishes, such as cold meats, or hot dishes, such as fries or cooked vegetables.
9,329 3 4
Grade this recipe:

Last modified on: March 15th 2023

Keywords for this recipe:
For 220 g, you will need:

Change these quantities to make: 110 g 220 g 440 g 660 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
18 min.18 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 4 min.
Tartar sauce
Cut into very small pieces, or chop, 20 g gherkins in vinegar.

Stage 2 - 2 min.
Tartar sauce
Finely chop parsley and chives.

Stage 3 - 10 min.
Tartar sauce
Prepare 200 g Rémoulade dressing.

Stage 4 - 1 min.
Tartar sauce
Pour in the pickles and herbs.

Stage 5 - 1 min.
Tartar sauce
Mix well.

Stage 6
Tartar sauce
Your tartar sauce is ready.
Remarks
For many people, tartar sauce is basically a mayonnaise, I prefer to start from a remoulade sauce to have naturally its little acidulous side, which will be improved by the pickles.

You can with the pickles also add capers in vinegar, and for a version a little tendency of the chopped hard-boiled egg.
Keeping
1 or 2 days in the refrigerator, protected by a stretch film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
428 Kcal or 1,792 Kj2 gr< 1 gr46 gr
21 %1 %<1 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
195 Kcal or 816 Kj1 gr< 1 gr21 gr
10 %<1 %<1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Egg, Mustard
How much will it cost?
  • For 220 g : 0.49 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Rémoulade dressingRémoulade dressing: You can get more informations, or check-out other recipes which use it, for example: Celeriac Rémoulade , Crunchy salad, Gribouille dressing, Avocado and celery remoulade, Verrine of avocado mousse and crab, ... All
Gherkins in vinegar Gherkins in vinegar : You can check-out other recipes which use it, like for example: Bistro sandwich, Crunchy verrines, Prawn salad with a crunch, Piedmont salad, Cervelas salad, ... All
ChivesChives: You can get more informations, or check-out other recipes which use it, for example: Risotto-style celeriac, Tomato and cream cheese terrine, Colcannon, Salmon rillettes, Avocado, artichoke and chicken salad, ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Small green vegetables in Mornay sauce, Polpete, Like a Boursin with garlic and herbs, Crunchy spring salad, Baby broad beans and peas with rice and mascarpone , ... All
Other recipes you may also like
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
583K 14.6 1 hour 27 min. September 16th 2019
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Express chilli con carne
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
381K3.8 33 min. February 21th 2011
How to cook red meat properly
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
460K2.7 1 hour 24 min. October 13th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page