Tartare sauce belongs to the family of cold sauces derived from mayonnaise, alongside rémoulade and gribiche. Its construction is simple: an emulsion built on mustard, then lifted with acidic and herbaceous elements. The mustard gives it both its body and its bite. Pommery® fine herbs mustard, already carrying chive, parsley and tarragon, saves you a step here.
Serves: 4 • Prep: 10 minutes • Cooking: none • Difficulty: very easy
Ingredients
1 heaped teaspoon Pommery® fine herbs mustard
1 egg yolk at room temperature
150 ml neutral oil
1 hard-boiled egg
2 tablespoons drained capers
4 cornichons
1 shallot
A small bunch of flat-leaf parsley and chives
1 teaspoon lemon juice
Salt and freshly ground pepper
Method
The base. In a bowl, whisk the egg yolk with the Pommery® fine herbs mustard and a pinch of salt until smooth.
Build the emulsion. Add the oil drop by drop at first, then in a thin stream once it has taken, whisking constantly, until you have a good firm mayonnaise.
The sharp elements. Finely chop the capers, cornichons and shallot, then blot them on kitchen paper so the sauce keeps its consistency.
The hard-boiled egg. Crush it with a fork into small irregular pieces: this is what gives tartare sauce its characteristic texture.
Combine. Fold all the chopped elements into the mayonnaise, add the chopped herbs and the lemon juice, then mix gently.
Rest. Adjust the seasoning, cover and chill for at least 30 minutes, giving the aromatics time to spread through the emulsion.
💡 Perfect pairing: Tartare sauce belongs with breaded fish, fried squid and vegetable fritters. For a hotter version, add a touch of Pommery® Firemen's Mustard, the strongest in the range.
Our tips for perfect tartare sauce
Blot the condiments. Capers and cornichons come in brine: a few seconds on kitchen paper, and the sauce stays beautifully creamy.
Chop by hand. The pieces stay visible and the tartare keeps all its crunch.
Start from a firm mayonnaise. The additions loosen it naturally, so a well-set base gives the right final consistency.
Enjoy within 48 hours. Like any sauce built on raw egg, it is made shortly before serving.
Our tartare sauce with Pommery® fine herbs mustard
This homemade tartare sauce recipe returns to the classical construction of the French repertoire: a mustard emulsion, lifted with capers, cornichons and fresh herbs. It keeps its crunch and its clarity. Made at the gates of Meaux by the Chamois family, Pommery® herb mustard brings chive, parsley and tarragon to this authentic tartare sauce in a single spoonful. Explore our full range of Pommery® mustards.
