Tartar Sauce Recipe: Homemade with Capers and Cornichons
Last updated on October 16th, 2026
Good tartar sauce is really just a well-made mayonnaise with the right things chopped through it, and getting there depends on one thing: how slowly you add the oil. This tartar sauce recipe builds an egg yolk emulsion first, so it’s fully set before the cornichons, capers and shallot go anywhere near it, giving you something with real depth rather than the jarred version doctored with a squeeze of pickle juice. It’s the same emulsion as my stable garlic aioli, just taken in a sharper, tangier direction. Tartar sauce (or tartare sauce, as it’s often spelled in the UK) is okay out of a jar, but it’s exceptional when you make it yourself, and homemade tartar sauce only takes about 15 minutes.
How to Make Tartar Sauce from Scratch
Starting with the egg yolks, mustard and acid (vinegar or lemon juice) before any oil goes in gives the mixture something to emulsify around. Stream the oil in slowly while blending or whisking and it builds into a genuinely thick mayonnaise; go too fast and it splits. Streaming slowly is the same rule I follow in my homemade dressing guide. From there it’s just a case of stirring through very finely chopped shallot, cornichons, capers and parsley, then tasting and adjusting the salt and acidity right at the end once everything is combined, rather than guessing at the start.
Build the Mayonnaise Base
Put the egg yolks, Dijon mustard, white wine vinegar, lemon juice and a pinch of salt into a high-sided container and whizz them together with a stick blender. This is the base the oil emulsifies around, so get it fully combined before any oil goes in.
Add the Oil Slowly. Really Slowly.
Now start adding the olive oil while the blender runs. When I say slowly, I mean slowly: we don’t want anything splitting around here, and eggs are expensive these days. Add it gradually, and once it’s all in you should have a thick mayonnaise. That’s the sign you’re on track.
Loosen It If It’s Too Thick
If the mayonnaise ends up too thick, add a dash of water and blend it in until it reaches the consistency you want.
Chop the Shallot, Cornichons and Capers Super Fine
This is where homemade tartar sauce with capers and gherkins gets its texture (cornichons are small gherkins). I use cornichons over regular gherkins because they bring a punchier flavour and a crisper, fresher texture. Finely chop the shallot: the finer, the better. Then bunch the cornichons, capers and parsley together, roll them into a kind of cigar and chop through it until you have a super fine mix. Chopping everything as fine as possible gives you maximum flavour in every spoonful.
Season at the End and Let It Rest
Combine the mayonnaise, shallot and the cornichon, caper and parsley mix in a bowl. Taste it now, not before, and add more salt and lemon juice if it needs it. Ideally, leave it in the fridge for two hours so the flavours can mingle.
Tips for the Best Tartar Sauce
- Always start with the egg yolks, mustard and whatever other liquids you are using (generally acids like vinegar or lemon juice) before starting to stream in the oil, this gives you something to emulsify the oil with.
- Stream in the oil super slowly whilst blending or whisking to guarantee no splitting.
- If you don’t have a stick blender then you could use a liquidizer or simply just a bowl and whisk.
- Chop all the other ingredients as fine as possible for maximum flavour!
- Taste and adjust the salt and acidity at the end once all the ingredients are mixed together.
- Black pepper, dill, tarragon and chives are all great additions for this sauce.
What to Serve With Tartar Sauce
Once made, it pairs with pretty much any fried or grilled seafood, along with fried chicken, burgers or a bowl of chips. It’s fantastic with a bowl of crispy homemade fries.
Tartar sauce for fish and chips is the classic, but it works just as well with grilled or poached fish, breaded chicken schnitzel and fish finger sandwiches. Just about anything, really.
Frequently Asked Questions
Why did my tartar sauce split?
Splitting usually happens when the oil is added too quickly. Always start with the egg yolks, mustard, and acids (vinegar or lemon juice) first, then stream the oil in very slowly while blending or whisking to build a stable emulsion.
What’s the best way to make tartar sauce without a stick blender?
A liquidizer works just as well, or you can whisk it by hand in a bowl. Just make sure to stream the oil in slowly either way.
When should I season tartar sauce with salt and acidity?
Taste and adjust the salt and acidity right at the end, once all the ingredients are mixed together, rather than seasoning as you go.
What herbs work well in tartar sauce?
Black pepper, dill, tarragon, and chives are all great additions that pair beautifully with the classic tartar sauce base.
What can I serve tartar sauce with besides fish?
Beyond fish and chips, tartar sauce is delicious with prawns, crab cakes, grilled salmon, fried chicken, burgers, and as a tangy dip for fries or roasted vegetables.
How long does homemade tartar sauce keep in the fridge?
The general guidance is roughly a week in the fridge, but I wouldn’t push it past 5 days.
Tartar Sauce Recipe: Homemade with Capers and Cornichons
Equipment
- Stick blender
- High-sided container
- Mixing bowl / Bowl
- Chef’s knife
- Chopping board
Ingredients
- 2 x egg yolks
- 2 tsp of Dijon mustard
- 2 tsp of white wine vinegar
- 1/3 lemon for juice
- 2 tbsp of baby capers
- 2 tbsp of cornichons diced
- 2 tbsp of shallots diced
- 2 tsp of flat-leaf parsley chopped
- 330 ml of olive oil
- Salt to taste
Instructions
- Add the egg yolks, Dijon mustard, white wine vinegar, lemon juice, and a pinch of salt in a high-sided container.
- Use a stick blender to whizz the ingredients together until well combined.
- Slowly start adding the oil to the mixture. Take your time and add the oil gradually while blending. It’s important to add the oil slowly to prevent splitting.
- If the mayonnaise appears too thick in the end, add a dash of water. Blend the water into the mixture until it reaches the desired consistency.
- Finely chop the shallot. The finer you chop it, the better.
- Gather the cornichons, capers, and parsley together and roll them into a cigar shape. Chop through the rolled ingredients until you have a super fine mix.
- In a separate bowl, combine the mayonnaise, chopped shallot, and the mixture of cornichons, capers, and parsley.
- Taste the mixture and adjust the seasoning as needed. Add more salt and lemon juice according to your preference.
- Ideally, refrigerate the mixture for 2 hours to allow the flavours to meld together.
- After 2 hours, your mayonnaise is ready to be enjoyed. Serve it as a dip or use it as a condiment for various dishes.
Video
Nutrition
Nutrition Facts
| Total Fat | 39.2g |
| Saturated Fat | 5.7g |
| Cholesterol | 45.9mg |
| Sodium | 152mg |
| Total Carbohydrate | 1.2g |
| Dietary Fiber | 0.3g |
| Sugars | 0.4g |
| Protein | 0.9g |
| Potassium | 28.5mg |
