Under 30 Minutes

Tartar Mayonnaise

Homemade mayonnaise tastes fester and brighter than anything you can buy at the store. It's quick and east, and you can flavor it however you please. Get the Basic Mayonnaise recipe or try other flavors: Red-Pepper Mayonnaise, Garlic Mayonnaise, Herb Mayonnaise, or Caesar Mayonnaise.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/3 cups
Tartar Mayonnaise

Source: Everyday Food, March 2011


  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 4 teaspoons fresh lemon juice
  • 1 cup vegetable oil
  • 2 tablespoons chopped cornichons
  • 2 tablespoons finely chopped onion
  • Coarse salt and ground pepper


  1. Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)

  2. Add mustard and lemon juice. Pulse ingredients until well combined.

  3. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in cornichons and onion. Season with salt and pepper.

  4. Refrigerate in an airtight container, up to 1 week.

Cook's Notes

If the mayonnaise separates after the oil is added, the mixture has broken. To bring it to a creamy state, add an egg yolk and 1 teaspoon tepid water to a clean bowl, and slowly add the broken mayonnaise while whisking constantly. Then, whisk in 1/4 cup more oil.


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