tartar sauce recipe - /ck/

Anonymous10/17/25, 21:34No.21663002Tartar sauce recipe

1 cup mayonnaise 2 boiled eggs, chopped 3 tablespoons very finely chopped sweet pickles 1 tablespoon fresh parsley, chopped 1 tablespoon white wine vinegar Salt and pepper to taste

Replies

Anon10/17/25, 21:36No.21663006

the most based fry dipping sauce

Anon10/17/25, 21:42No.21663019

oooo

Anon10/17/25, 21:52No.21663044

that's egg salad

Anon10/17/25, 22:10No.21663076

>3 parts mayo >1 part sweet pickle relish I really don't think I need more

Anon10/17/25, 23:21No.21663174

I'm sure that's good, but it's not even close to tartar sauce. The primary (non-mayo) taste of tartar sauce comes from non-pariel capers. None of the ingredients you listed, other than mayo and salt, even go in tartar sauce. Why are you calling it tartar sauce?

Anon10/17/25, 23:23No.21663179

My tartTARD sauce:Mayo Sour Cream Touch of Sriracha Little bit of mustard Fine diced shallots Fine diced pickles Capers Salt/Pep Garlic Powder Little bit of Cayene Splash of lemon Parsley or Cilantro

Anon10/17/25, 23:51No.21663212

>sweet i prefer dill in my tartar

Anon10/18/25, 09:48No.21664087

That's closer to sauce remoulade. Tartare is much more simple. Here's the Esciffier remoulade recipe: To 1 litre Mayonnaise add and mix in 1½ tbs mustard, 100 g chopped gherkins, 50 g capers chopped and squeezed to remove the liquid, 1 tbs mixed chopped parsley, tarragon and chervil, and ½ tbs anchovy essence. You can leave out the anchovy essence if you don't serve it with fish. Personally i also add a lot of chives similar to tartare.

Anon10/18/25, 09:50No.21664089

Gross.

Anon10/18/25, 10:55No.21664139

>no capers >no shallots >no dill >no white pepper >vinegar instead of lemon juice shit recipe

Anon10/18/25, 11:00No.21664144

If you're buying fresh herbs I'd rather have dill. And dill pickles or relish. Not that sweet shit. Or better yet, capers. Eggs not required. lol, honestly that's the WORST tartar sauce recipe I've ever seen, bud. Some sort of family tradition?Tartar is simple. Mayo, lemon juice, pickle; go from there. The only thing good about your recipe is that it's homemade. I'd eat it for sure; it's just something else.

Anon10/18/25, 11:05No.21664148

1 Tablespoon each of shallots, capers, and cornichons, finely minced. 1 Teaspoon each parsley and dill, finely chopped. Juice of half a lemon. 1/4 Teaspoon of ground white pepper. Add mayonnaise to the desired consistency and mix well.WA LA

Anon10/18/25, 12:38No.21664229

>no dill -_-

Anon10/18/25, 12:51No.21664256

James Peterson summarised it quite well: Traditional recipes for sauce tartare vary: Some call for a mayonnaise made with hard-boiled egg yolks, whereas others use all raw yolks. Flavorings for tartar sauce also differ: Older recipes call for puréed scallions or chives (a food processor cannot be used for this purée—you need a mortar and pestle), whereas others prepare tartar sauce with the same additions as Sauce Rémoulade, but replace the anchovy paste with a teaspoon or two (5 to 10 milliliters) mustard. Although not classic, probably the easiest and most satisfying method is to flavor 1 cup (250 milliliters) mayonnaise base with 2 finely chopped shallots and finish the sauce with a heaping tablespoon (20 milliliters) finely chopped chives and 2 teaspoons (10 milliliters) mustard.I've only ever seen the addition of boiled eggs in sauce gribiche.

Anon10/18/25, 13:15No.21664282

my easy tartar sauce:good may, chopped chive and some chopped carper. mix it and let it sit in the fridge for at least 30min

Anon10/18/25, 14:39No.21664390

Am I the only one who uses Cream of Tartar in my Tartar sauce? It has a good zing and fluffs the cream.3 tbsp mayo 1 tbsp dill pickle relish 1 tsp sugar 1/2 tsp cream of tartar Easy peasy, comes out great. Others have mentioned capers and fresh dill which are good too.