When a crisp fillet or a plate of fried seafood calls for a bright, herb-fringed condiment, tartar sauce often steals the show. Star chef Éric Fréchon recently shared his approachable version, which relies on fresh herbs and simple prep. This English adaptation keeps the flavors intact while giving clear, kitchen-friendly steps for a homemade tartar sauce that pairs perfectly with fish and seafood.
Ingredients for Éric Fréchon’s tartar sauce (quick list)
- 250 g mayonnaise (store-bought or homemade — see below)
- 40 g capers, roughly chopped
- 75 g pickles, cut into small brunoise
- 75 g onion, finely diced
- ¼ bunch flat-leaf parsley, chopped
- ¼ bunch tarragon, leaves finely chopped
- ¼ bunch chervil, chopped
These amounts make a generous batch. Scale down if you need less. The balance of herbs is key to a fresh, aromatic tartar sauce.
How to prepare the tartar sauce — step by step
- Start by finely dicing the onion and place it in a small bowl to rest.
- Chop the capers coarsely and set them aside in another container.
- Trim and dice the pickles into a fine brunoise and reserve separately.
- Strip and chop the parsley, tarragon, and chervil very fine.
- In a mixing bowl combine the mayonnaise, capers, pickles, onion, and all the chopped herbs.
- Stir gently until the texture is smooth and ingredients are evenly distributed.
- Taste and adjust seasoning with salt and pepper if needed. Chill briefly before serving.
Tip: Let the sauce rest at least 15 minutes in the fridge. The flavors marry better and the sauce tastes brighter with a short chill.
Why choose a homemade mayonnaise base
Using a homemade mayonnaise gives you control over texture and flavor. It keeps the sauce lighter and allows you to tune acidity and creaminess.
Homemade mayonnaise — ingredients
- 200 ml neutral oil (about 20 cl)
- 2 egg yolks, at room temperature
- 1 tbsp vinegar
- 1 tsp mustard
- Salt and white pepper to taste
Homemade mayonnaise — simple method
- Bring eggs to room temperature. Cold yolks can cause the emulsion to fail.
- In a bowl whisk the yolks with mustard, vinegar, salt, and pepper.
- Whisk continuously and pour the oil in a thin steady stream.
- Keep whisking until the mixture thickens into an emulsion.
- If the sauce is too thin, add a little more oil slowly.
- If it splits, whisk in a few drops of cold water to bring it back together.
- Store the mayonnaise in the fridge until ready to use.
Safety note: Use fresh eggs and refrigerate the mayonnaise. Consume within a few days.
Practical variations and serving ideas
- For a zesty twist add a squeeze of lemon juice or a teaspoon of Dijon mustard.
- Swap a portion of oil with olive oil for a fruitier note.
- Try adding chopped cornichons or a touch of chopped chives for extra crunch.
- Serve with battered fish, crab cakes, shrimp, or roasted vegetables.
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