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Tartar Sauce

Tartar Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of Dijon mustard, spring onions, tarragon, chervil and anchovy essence mixed into a mayonnaise base. The full recipe is presented here and I hope you enjoy this classic British version of: Tartar Sauce.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Additional Time:

(+30 minutes chilling)

Serves:

1

Rating:

Tags : Sauce RecipesHerb RecipesVegetable RecipesBritish Recipes

This is a classic recipe for a Victorian version of Tartar Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 38.—TARTAR SAUCE

Prepare some mayonaise, No. 37, and mix there with a tablespoonful of French mustard, a little chopped spring-onions, and some chopped tarragon and chervil; and a teaspoonful of anchovy.

Modern Redaction

Ingredients:

150ml mayonnaise
1 tbsp Dijon mustard
2 spring onions, finely chopped
1 sprig of tarragon, finely chopped
2 tsp chervil, finely chopped
1 tsp anchovy essence

Method:

Prepare the mayonnaise as directed in the mayonnaise recipe then gently work in the Dijon mustard, spring onions, tarragon, chervil and anchovy essence. Chill in the refrigerator for at least 30 minutes before serving as an accompaniment to fish dishes.