Piccalilli Tartar Sauce


Norman Van Aken's Florida Kitchen

Published by University Press of Florida

Piccalilli Tartar Sauce
Piccalilli Tartar Sauce
This image courtesy of Debi Harbin

Editor's Note: If you've only ever had pre-made tartar sauce, then give this recipe for Piccalilli Tartar Sauce a try! The tartar sauce recipe is full of flavor and includes an assortment of ingredients that you might already have on hand at home, with eggs and apple cider vinegar among those on the list. You will find that this creamy and rich tartar sauce recipe is the perfect accompaniment to many of your favorite meals with fish. You can top a grilled fish fillet with this sauce, or use it as part of the author's recipe for Spiny Lobster Hash Cakes with Piccalilli Tartar Sauce

To hasten the process, you can skip the homemade mayo for a store-bought version.

Makes4 cups


Make Ahead RecipeYes

Taste and TextureCreamy, Herby

Type of DishSauces


  • 6 raw egg yolks
  • 1 cup extra-virgin olive oil
  • 1 cup canola oil
  • 2 tablespoons Champagne vinegar
  • 2 teaspoons apple cider vinegar
  • 6 tablespoons Piccalilli Relish (or other favorite pickle relish)
  • 1/4 cup finely diced red onion
  • 2 tablespoons fresh-squeezed lemon juice
  • 4 teaspoons Dijon mustard
  • 2 to 3 teaspoons Tabasco sauce
  • 2 hard-cooked eggs (yolks sieved, whites minced)
  • Kosher salt and cracked black pepper


  1. Put the raw egg yolks in a mixer and beat until pale. This takes a few minutes, so be patient.

  2. Add the olive and canola oils very slowly until it is all incorporated, alternately adding the vinegars a few drops at a time to help balance the emulsification.

  3. When all of the oils and vinegars are well incorporated, remove the bowl from the mixer. Pour the mixture into a bowl and add the Piccalilli Relish and onion. Stir in the lemon juice, mustard, and Tabasco. Stir in the hard-cooked eggs. Season to taste.

  4. Cover and refrigerate until ready to serve.


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