Rating: 4.81 stars
27 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore.

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
8 hrs 10 mins
total:
8 hrs 30 mins
Servings:
1
Yield:
cups
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.

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  • Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.

Nutrition Facts

1677 calories; protein 5.2g; carbohydrates 26.7g; fat 175.5g; cholesterol 88.7mg; sodium 3757.3mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 5 stars
01/05/2015
Love this Chef John! I always find myself out of Tartar sauce when I need it and now I can just make it!! I am from the Northwest but now live in San Francisco. In the Northwest we have this on everything but down here when I ask for it from the servers and they look at me like I am nuts or a smashed anchovy. Read More
(5)
27 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2015
Love this Chef John! I always find myself out of Tartar sauce when I need it and now I can just make it!! I am from the Northwest but now live in San Francisco. In the Northwest we have this on everything but down here when I ask for it from the servers and they look at me like I am nuts or a smashed anchovy. Read More
(5)
Rating: 5 stars
04/02/2015
I served this last night for dinner. Everyone loved it. I did not have cayenne pepper so added a couple of dashes of hot sauce. This is simple to make and oh so tasty. No more store bought for me! Read More
(4)
Rating: 5 stars
11/25/2016
Awesome recipe! I am not a fan of sweet pickles so I made mine with dill only. A perfect sauce with seafood of course but as Chef John says it is also great on sandwiches. I enjoy it on a French roll with Roma tomatoes shredded lettuce Black Forest ham and Swiss cheese. With that many countries represented I guess you can call it an International Sandwich! Read More
(2)
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Rating: 5 stars
02/16/2016
Served with Chef John's crab cakes. A real winner here! Read More
(1)
Rating: 5 stars
05/01/2016
Excellent! Since I am more likely to have the ingredients on hand than tartar sauce so it is nice to be able to make it when needed. Read More
(1)
Rating: 5 stars
04/04/2020
Even without the anchovy paste and parsley this was terrific! Read More
(1)
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Rating: 4 stars
11/19/2017
I love Chef John, and i know it is called "Version 2.0" but Remoulade basically means "Mustard & Curry", and being that it doesn't contain Curry, i wouldn't say this is a Remoulade at all! Haven't tried making it, but i am sure it is tasty, i've recently been using more Paprika, and my favorite Herbs, does have Terragon included. The classic: Oil, Egg Yolk, bit of Salt, some Pepper, Pickle or Cucumber Salad, Sugar or healthy options like Stevia... You could easily add Chives or Terragon, lately i've been using the Terragon, it is really giving it a whole new level... Always remember, there are 2 types of Terragon, French and Russian, where the French one is way more Aromatic! Highly recommended! Read More
(1)
Rating: 5 stars
06/22/2015
love Chef John he demonstrates all his videos wonderfully. I learn better ways of cooking watching his videos. Wish I could get more of them. Read More
(1)
Rating: 5 stars
06/03/2017
Thanks chef John. I always made my own because I never liked store bought. This was so good that I will not be making my old version any more. Wife never liked capers before but this also changed her mind. Delicious. Read More
(1)