This versatile condiment, also known as tartar sauce, is no longer exclusively for fish sticks.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 8 hrs 30 mins |
| Servings: | 1 |
| Yield: | 1 cups |
Ingredients
- 1 teaspoon dried tarragon
- 2 tablespoons white wine vinegar
- 1 cup mayonnaise
- ¼ cup diced dill pickles
- ¼ cup diced bread-and-butter pickles
- 1 tablespoon chopped capers
- 1 tablespoon minced green onions
- 1 tablespoon chopped fresh parsley
- 2 teaspoons anchovy paste
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or more to taste
- salt to taste
Instructions
- Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
- Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts
| Calories | 1677 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 26 g |
| Sodium | 3757 mg |
| Sugars | 14 g |
| Fat | 176 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe! Will make again.
It was delicious and Fodmap Friendly!
Even without the anchovy paste and parsley this was terrific!
I followed this recipe exactly except I doubled the cayenne. We Loved it. I doubled the recipe and was glad I did. Every last bit of it was gone. I served it with Chef John’s Crispy beer batter Fish and Chips. My husband says it is the best he ever tasted. I will be making this one from now on.
Delicious along with Chef John’s fresh salmon cake recipe. The finishing touch for the salmon. I omitted the sour pickles (which admittedly I had never heard of). This recipe still was a refreshingly delicious meld of tart and mellow. Store bought tartar sauce doesn’t stand a chance next to this!
I did not have fresh parsley so I just used dried parsley. It turned out very good with the fresh salmon cake. Thanks!
Easy to prepare and foolproof. Keeps for a day or two but not longer. I tried to freeze some but was not pleased with the consistency later. Great on salmon patties.
Delicious. Served with Chef John’s fresh salmon cakes.
Made exactly as described. Easy but doesn’t taste like it! Exceptionally good.
Awesome, followed the recipe and served with Chef John’s Salmon Cakes, the recipe that uses canned Salmon.
Amazing, it’s right on!
I love Chef John, and i know it is called “Version 2.0” but Remoulade basically means “Mustard & Curry”, and being that it doesn’t contain Curry, i wouldn’t say this is a Remoulade at all! Haven’t tried making it, but i am sure it is tasty, i’ve recently been using more Paprika, and my favorite Herbs, does have Terragon included. The classic: Oil, Egg Yolk, bit of Salt, some Pepper, Pickle or Cucumber Salad, Sugar or healthy options like Stevia… You could easily add Chives or Terragon, lately i’ve been using the Terragon, it is really giving it a whole new level… Always remember, there are 2 types of Terragon, French and Russian, where the French one is way more Aromatic! Highly recommended!
Chef John, your recipes are always culinary masterpieces! I made your remoulade tonight (to go with your salmon cakes tomorrow) and what amazing flavours! I’ve made many tartar sauces before, but they were always missing something or just didn’t taste quite right…this is the only one I’ll make from now on! I DID add a couple of teaspoons of fresh lemon juice, but even without it, I would still rate this recipe 5 stars! Although the video says you can use all dill pickles or all sweet pickles, I HIGHLY recommend using both! Please also don’t skimp by using plain white vinegar as stated as an option in the video…use white wine vinegar!!! Fantastic recipe!!!
Terrific!!!
Thanks chef John. I always made my own because I never liked store bought. This was so good that I will not be making my old version any more. Wife never liked capers before but this also changed her mind. Delicious.
Awesome recipe! I am not a fan of sweet pickles, so I made mine with dill only. A perfect sauce with seafood, of course, but as Chef John says, it is also great on sandwiches. I enjoy it on a French roll with Roma tomatoes, shredded lettuce, Black Forest ham and Swiss cheese. With that many countries represented, I guess you can call it an International Sandwich!
Excellent! Since I am more likely to have the ingredients on hand, than tartar sauce, so it is nice to be able to make it when needed.
Served with Chef John’s crab cakes. A real winner here!
love Chef John, he demonstrates all his videos wonderfully. I learn better ways of cooking watching his videos. Wish I could get more of them.
I served this last night for dinner. Everyone loved it. I did not have cayenne pepper so added a couple of dashes of hot sauce. This is simple to make and oh so tasty. No more store bought for me!
Love this Chef John! I always find myself out of Tartar sauce when I need it and now I can just make it!! I am from the Northwest but now live in San Francisco. In the Northwest we have this on everything, but down here when I ask for it from the servers and they look at me like I am nuts or a smashed anchovy.