Tartare Sauce is not an Asian sauce as far as I know. I presume that it's European and possibly French? It is an excellent sauce accompaniment for tempura and other fried seafood or not dishes. It's referred to noticeably in Japanese recipes

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  • 2 egg yolks, at room temperature
  • 1 tbs fresh lemon juice
  • 185ml (3/4 cup) light olive oil
  • 2 tbs sour cream
  • 1 tbs finely chopped gherkins
  • 2 tsp finely grated brown onion
  • 2 tsp finely chopped capers
  • 2 tsp finely chopped fresh continental parsley
  • 1 tsp fresh lemon juice, extra
  • Salt & freshly ground black pepper


  1. Place the egg yolks and lemon juice in the bowl of a food processor and process for 30 seconds or until well combined.
  2. With the motor running, gradually add the oil in a thin steady stream until mixture is thick and pale.
  3. Transfer mayonnaise to a medium bowl.
  4. Add sour cream, gherkin, onion, capers, parsley and extra lemon juice to mayonnaise, and stir to combine.
  5. Taste and season with salt and pepper.
  6. Transfer to a serving bowl, place sealed  in the fridge until required.