Homemade tartar sauce like from a restaurant – without raw eggs

Homemade tartar sauce like from a restaurant – without raw eggs recept

Name: Homemade tartar sauce like from a restaurant – without raw eggs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 hard-boiled eggs, peeled and cooled; 200 ml milk; 2–3 pickles, finely chopped; 1 small onion, finely chopped (can be replaced with 1–2 tablespoons of shallot); 1 teaspoon full-fat mustard; 1 teaspoon vinegar (wine/apple); salt, a pinch of sugar; ground spice/pepper (white, black or a mix); oil (rapeseed/canola or sunflower) – amount according to desired thickness, usually 120–200 ml

Easy to prepare
6 portions
30 minutes

Jan, 18. 12. 2025

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Quick homemade tartar sauce without raw eggs: exact ingredients, step-by-step instructions, total preparation time and number of servings. Great with fries, fish, schnitzels and burgers.

Do you want a proper “tatarka” but avoid raw eggs? This homemade tartar sauce with hard-boiled eggs is creamy, stable and balanced in flavor. Ready in a few minutes, it holds its shape well and pairs excellently with fries, fried fish, schnitzels and homemade burgers.

For 6 portions

Ingredients

2 hard-boiled eggs, peeled and cooled
200 ml milk
2–3 pickles, finely chopped
1 small onion, finely chopped (can be replaced with 1–2 tablespoons of shallot)
1 teaspoon full-fat mustard
1 teaspoon vinegar (wine/apple)
salt, a pinch of sugar
ground spice/pepper (white, black or a mix)
oil (rapeseed/canola or sunflower) – amount according to desired thickness, usually 120–200 ml

Preparation procedure

Sauce base Put the hard-boiled eggs, milk, mustard, vinegar, salt, a pinch of sugar and pepper into a blender. Blend until smooth.
Emulsification With the blender running, pour the oil in a thin stream until the sauce thickens to the desired consistency (usually 120–200 ml). Taste and adjust with salt/pepper/acidity.
Seasoning and texture Fold in the finely chopped pickles and onion (for a smoother version briefly pulse them in the blender). Let rest in the fridge for 20–30 minutes; the flavors will meld and the sauce will firm up further.
Serving and storage Serve chilled. In the fridge it will keep in a jar with a screw lid for 3–4 days.

Total preparation time

Active: 10–12 minutes
Resting: 20–30 minutes
Total: approx. 30–40 minutes

Number of servings

Approx. 500–600 ml of sauce (6–8 servings as a dip)

Conclusion

Homemade tartar sauce without raw eggs is a sure bet – creamy, reliably thick and clean in flavor. It perfectly replaces store-bought versions and is easy to customize: add capers, herbs or a pinch of curry. Once you try it, you won’t want another.