Green Tartare Sauce

Try to make this a day ahead to allow the piquant flavors to develop. Leftover sauce is delicious on tuna sandwiches or with fish or chicken.

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  • Servings: Makes about 1 cup

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  • 1 large shallot, chopped
  • 3 tablespoons chopped capers
  • 1/4 cup chopped cornichons or gherkins
  • 3/4 cup mayonnaise
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup olive oil

How to make this recipe

  1. In a food processor, combine the shallot, capers and cornichons and pulse until finely chopped. Add the mayonnaise, chives, parsley, dill, lemon juice, mustard and pepper and process to blend. With the machine on, add the olive oil in a slow steady stream.

Make Ahead

The sauce can be refrigerated for up to 3 days. Bring to room temperature before using.

Contributed By Published April 1997

470398 recipes/green-tartare-sauce 2013-12-06T23:29:20+00:00 Rick Moonen spring|sauces-and-condiments|basic-easy|fast|make-ahead|no-cook april-1997,rick moonen,oceana,green tartare sauce,salmon sauce recipe,caper tartare sauce,seafood condiment recipes,green-tartare-sauce 470398

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