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Tartar Sauce Recipe

Tartar Sauce
Maryse Chevriere

Tartar Sauce

At New York City's Pearl Oyster Bar, the must-get dish — aside from the lobster roll, of course — is the fried oysters appetizer. And apart from the superior fry, the key to the dish's success is the tartar sauce. Tangy, a touch of citrus, and crunch from the diced cornichons: It's fantastic. This my best attempt to recreate it.

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  • ½ cup mayonnaise
  • Juice of ½ a small lemon
  • 6-8 cornichons, finely diced
  • 1 teaspoon dried dill
  • Salt, to taste


Combine all of the ingredients together in a small bowl, adjusting seasoning as desired.