A Classic Tartar Sauce Recipe
- Carbohydrate 19.5396299924291 g
- Cholesterol 66.3599999860821 mg
- Fat 45.9505600206227 g
- Fiber 0.451100000975661 g
- Protein 6.90457998941864 g
- Saturated Fat 9.88051399728234 g
- Serving Size 1 1 Serving (210g)
- Sodium 1048.39300062898 mg
- Sugar 19.0885299914535 g
- Trans Fat 33.8304830276611 g
- Calories 519 calories
Step-by-step
- Combine all ingredients and blend well.
- Chill and serve.
Balancing Emulsion and Acidity
Mayonnaise forms the heavy, fat-rich base of this condiment, meaning acidic ingredients must be introduced carefully to prevent breaking the emulsion while cutting through the richness. Fresh tarragon and chives provide sharp aromatic notes that balance the density of the base. Chop the pickles and herbs to a uniform fine brunoise so the solids distribute evenly through the thick mayonnaise without pooling.
Resting for Maximum Infusion
Cold temperatures mute volatile aromatic compounds, requiring a minimum resting period of thirty minutes in the refrigerator to allow the dehydrated and fresh aromatics to hydrate fully into the oil-and-egg matrix. Allowing the mixture to sit undisturbed transforms raw onion and pickle flavors into a cohesive profile. Serve this sauce chilled at 38 degrees Fahrenheit alongside hot seafood to create a deliberate thermal and textural contrast.
Storage and Quality Control
Containing raw dairy-adjacent egg emulsions and fresh herbs, this preparation degrades quickly at room temperature. Store the finished sauce in an airtight glass container at or below 40 degrees Fahrenheit for no longer than three days to maintain microbial safety and prevent the fresh herbs from oxidizing and discoloring.
