Tired of bland, store-bought sauces? Elevate your meals with this incredibly rich and tangy Homemade Tartare Sauce! This unique recipe starts with a creamy, hard-boiled egg base instead of traditional mayonnaise, creating a luxuriously smooth texture and depth of flavor that’s simply unmatched. Ready in just 15 minutes, it’s the perfect zesty companion for everything from crispy fish and chips to crab cakes and fried chicken sandwiches. Get ready to impress!
Ingredients
• For the Creamy Egg Base
• 4 large eggs
• 1 ½ cup / 360 ml heavy cream
• 2 tbsp / 30 ml apple cider vinegar
• 1 tsp / 5 ml Dijon mustard
• 1 garlic clove, peeled
• ¼ tsp sea salt
• ¼ tsp black pepper
• For the Tartare Sauce
• 1 cup homemade creamy egg base
• 3 pickles, finely chopped
• 1 tsp / 5 g salted capers, rinsed and chopped
• 1 garlic clove, crushed or minced
• 2 tbsp / 30 ml olive oil
• 1 tsp / 5 ml freshly squeezed lemon juice
• ½ tsp / 2.5 ml Dijon mustard
Instructions
1. Directions
2. Cook the Eggs: Place a trivet in your Instant Pot and add one cup of water. Arrange the eggs in a steamer basket on the trivet. Seal the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ or ‘Pressure Cook’ for 4 minutes. Perform a quick pressure release, then immediately transfer the eggs to an ice bath to chill completely.
3. Create the Base: Once chilled, peel the hard-boiled eggs and place them in a food processor. Add the heavy cream, apple cider vinegar, Dijon mustard, garlic clove, salt, and pepper. Blend until completely smooth and creamy. Set aside.
4. Combine Tartare : In a medium bowl, whisk together the crushed garlic, olive oil, lemon juice, and ½ tsp of Dijon mustard.
5. Finish the Sauce: Add the finely chopped pickles, capers, and one cup of the prepared creamy egg base to the bowl. Stir gently until everything is well combined.
6. Chill and Serve: For the best flavor, cover and refrigerate the tartare sauce for at least 30 minutes before serving. This allows the flavors to meld together.
Nutritional Information
• Nutrition Per Serving
• Calories: 198
• Total Fats: 19.2g
• Net Carbs: 1.7g
• Protein: 5g
• Fiber: 0.5g
Pro Tips
• For an extra zesty kick, add a tablespoon of finely chopped fresh dill or parsley to the final mixture.
• Adjust the consistency to your liking. If the sauce is too thick, thin it out with a splash of milk or pickle juice.
• For a chunkier texture, pulse the pickles and capers in the food processor a few times instead of chopping them by hand.
• Store any leftover tartare sauce in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: What makes this homemade tartare sauce different from store-bought versions
A: This recipe is unique because it uses a creamy, hard-boiled egg base instead of traditional mayonnaise. This creates a luxuriously smooth texture and a richer, deeper flavor that is unmatched by store-bought options.
Q: How long does this tartare sauce last in the fridge
A: You can store any leftover tartare sauce in an airtight container in the refrigerator for up to 3 days for the best quality and flavor.
Q: What do you serve with this tartare sauce
A: This rich and tangy sauce is the perfect companion for a wide range of dishes, including crispy fish and chips, crab cakes, and fried chicken sandwiches.
Q: Can I adjust the consistency of this sauce
A: Yes, you can easily adjust the consistency. If the sauce is too thick for your liking, simply thin it out with a small splash of milk or pickle juice until you reach your desired texture.
