Ingredients8 h 30 m servings 1677 cals
- 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.
- 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.
Per Serving: 1677 calories; 175.5 g fat; 26.7 g carbohydrates; 5.2 g protein; 89 mg cholesterol; 3757 mg sodium. Full nutrition
ReviewsRead all reviews 12
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 ...
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 m...
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...
Awesome, followed the recipe and served with Chef John's Salmon Cakes, the recipe that uses canned Salmon.
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! Have...
Chef John, your recipes are always culinary masterpieces! I made your remoulade tonight (to go with your salmon cakes tomorrow) and what amazing flavours! I've made many tartar sauces before, bu...