Maille Canada

Classic Tartare Sauce

Classic "tartare" sauce traditionally uses French cornichons. Mix up a batch to serve alongside a fish main to wow guests at your next dinner party!

Classic Tartare Sauce


  • 2 egg yolks
  • 50 ml Maille Dijon original Mustard
  • 300 ml canola oil
  • 8 finely chopped Maille Crunchy Gherkins
  • 1 finely chopped French shallot
  • 6 strands of chives
  • 1 branch of tarragon
  • 15 ml Maille sherry Vinegar
  • Salt and pepper to taste


Chop and combine the herbs, shallot and gherkins. To make the mayonnaise, blend the egg and Dijon mustard in a food processor or blender for 15 seconds. With the motor running, gradually add the oil in a very slow stream until the mixture emulsifies. Once at the desired consistency, add the vinegar and whisk for a few more seconds. Season with salt and pepper and add the herbs to the mixture. Cover and refrigerate for 1 to 2 hours before serving.

Chef's tip

This classic tartare sauce can accompany a multitude of hot or cold dishes including fish, potatoes and meat. Serve it as a dip with in season veggies.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille