How to make tartare sauce from scratch

The ideal companion for your fish and chips.

  • 20 mins cooking
  • Makes 1 Cup
  • Print
This homemade mayonnaise-based sauce with added tang from cornichons, capers and dill is the ideal companion for your fish and chips.
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Tartare sauce
  • 2 egg yolks
  • 1/2 teaspoon salt
  • 3/4 teaspoon mustard powder
  • 2/3 cup (160ml) extra light olive oil
  • 1/3 cup (80ml) olive oil
  • 1 tablespoon white vinegar
  • 2 tablespoon cornichons, finely chopped
  • 1 tablespoon baby capers, rinsed, drained, finely chopped
  • 1 tablespoon fresh flat-leaf parsley, finely chopped
  • 2 teaspoon fresh dill, finely chopped
  • 2 teaspoon lemon juice


Tartare sauce
  • 1
    Combine egg yolks, salt and mustard in medium bowl. Gradually add combined oils, in a thin, steady stream, whisking constantly until mixture thickens.
  • 2
    Stir vinegar into mixture, then stir in remaining ingredients.

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