Name: Homemade Tartar Sauce
Prep time: 12 min
Yield: 4 people
Cuisine: French
Ingredients: 1 whole free range egg; 1 free range egg yolk; 1 garlic clove; 1 tsp red wine vinegar; 1 tsp Dijon mustard; ¼ tsp sea salt; ¼ – ½ tsp honey; 1 – 1 ¼ cups The Good Oil; 2 tbsp gherkins, chopped; 1 tbsp capers, chopped; 1 lemon – zest & juice; 1-2 tbsp fresh dill, chopped

Difficulty

Medium

Serves

4 people

Cooking time

12 minutes

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How To Make Homemade Tartare Sauce

Making your own tartare sauce at home is easy, it’s a great way to enhance the flavour of your seafood & fish burgers! The Good Oil gives your tartare sauce a unique taste and beautiful golden vibrance.

Ingredients

1 whole free range egg
1 free range egg yolk
1 garlic clove
1 tsp red wine vinegar
1 tsp Dijon mustard
¼ tsp sea salt
¼ – ½ tsp honey
1 – 1 ¼ cups The Good Oil
2 tbsp gherkins, chopped
1 tbsp capers, chopped
1 lemon – zest & juice
1-2 tbsp fresh dill, chopped

Method

Blend all ingredients, except oil and lemon juice in a food processor for about 1 minute until well combined and frothy.
Keep the blender running on a low speed then drip the oil in slowly (pouring the oil from a measuring jug is easier). Make sure you allow each addition to incorporate into the egg mixture before adding more. As more oil is incorporated you can add the oil a little more quickly, working up to a slow stream. You will see the mixture begin to thicken.
Add lemon juice, zest, gherkins, capers and dill, pulse to combine. Don’t blend as you want to keep the tartare chunky.
Season to taste with salt & pepper.

Notes

Delicious dolloped in our crispy fish burgers and served with crispy lemon pepper potato rounds.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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