Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
Tartar-style mayonnaise
Drained pickled cucumber, capers and unspecified herbs turn finished mayonnaise into a fresh fish and seafood accompaniment; these archived amounts are untested starting points.
Chopped additions in a finished mayonnaise
The tartar-style mayonnaise starts with finished mayonnaise, then adds 12 g finely chopped, drained pickled cucumber, 4 g capers and 2 g herbs to each 100 g of base. Drain the cucumber to keep excess water out of the mixture. The pickle's process and the caper pack are not identified, and the herb remains unspecified. Keep those details open: the ingredient is pickled cucumber, not fresh cucumber.
Drain and chop the pickle, measure the other additions, then mix everything with a clean utensil. No heating, blending or resting stage is described. Cucumber, capers and herbs bring visible solids, though the exact texture and flavour of this untested combination have not been assessed.
Sources for this section
The title and an older related name
The words tartar and tartare appear in older sauce writing, but this title describes a contemporary serving mixture and does not claim Tatar origin or historical continuity. In the fourth edition of the American Salad Book (1909), “Mayonnaise Tartare” means mayonnaise with chopped onion or onion juice, cucumber pickles or capers, and greens such as parsley, chives, olives or another herb. It is a related historical example, not the source of this formula: the house mixture omits onion, sets amounts for cucumber and capers, and leaves the herb unnamed.
This sauce is suggested with fish and seafood. That is a contemporary serving use, not evidence that this exact ratio belongs to a regional tradition.
Water and food handling
Drain the pickle before mixing, as specified. That keeps excess liquid from being added, but it does not establish the pH of the finished sauce. Vinegar in the pickle, brine on the capers or lemon-free acidity in the base is not a validated preservation process. No pH reading, storage trial or measured shelf life is documented for this combined mixture.
Use mayonnaise made with pasteurised egg, or prepare the base with pasteurised egg products. Clean hands, bowls and utensils, avoid cross-contamination and refrigerate promptly. Serve the sauce promptly and do not return served sauce to its storage container. Follow the base mayonnaise's label, but do not treat it as a validated storage schedule for the additions. This is not a canning or room-temperature recipe.
History
The archive presents an untested contemporary serving mixture. A 1909 cookbook describes a related Mayonnaise Tartare, but not this formula or its origin.
Ingredients
Scaling: source batch only
Finished mayonnaiseUse commercial mayonnaise made with pasteurised egg, or a homemade base made with pasteurised egg products.
100 g
Pickled cucumber, finely chopped and drainedDrain well, then chop finely.
12 g
Capers
4 g
HerbsThe formula does not identify the herb or mixture.
2 g
Method
Risks and precautions · Standard risk
Salmonella if the mayonnaise base contains untreated raw egg
The finished mixture is served without cooking; the base may contain raw egg unless the product or egg ingredient is pasteurised.
Hazard sourceUse commercial mayonnaise made with pasteurised egg or make the base with pasteurised egg products. Keep hands and utensils clean and prevent cross-contamination.
Control sourceRefrigerate promptly, follow the base product's label, and make only the amount needed for the meal.
Control sourceThis mixture has no product-specific safety or shelf-life validation. Do not infer safety from smell, taste or appearance.
Do not can it or store it at room temperature. The guide's 24-hour working policy is a house convention, not a measured shelf life or a universal mayonnaise limit.
The flavoured mixture is new food; do not assume it inherits the base mayonnaise's opened-jar date.
- Drain 12 g pickled cucumber so excess liquid does not enter the mixture.
- Finely chop the drained cucumber.
- Measure 100 g finished mayonnaise, 4 g capers and 2 g unspecified herbs.
- Combine everything in a clean bowl with a clean utensil until the additions are evenly distributed.
- Taste a small portion with fish or seafood, serve promptly and refrigerate any remaining sauce.
Conditions
Temperatureup to 4°C
Temperature controlRefrigerated
Places
Unknown
Relationship not established · Place not establishedThe documented guide gives this as a house serving formula but does not locate this exact mixture.
Related
Made from
Sweet gherkin pickles
Sweet gherkin pickles are small whole cucumbers preserved in a spiced, sweet vinegar syrup. This four-day U.S. canning method uses repeated hot-water soaks, staged syrup additions, and a boiling-water process.
Variants
Cooked mayonnaise
A cooked-yolk mayonnaise documented in the University of Tennessee Extension’s 2007 Egg University Handbook. The egg mixture is heated before oil is emulsified into it.
Gochujang mayonnaise
A contemporary, untested mix of finished mayonnaise, gochujang and rice vinegar, with starting amounts per 100 g mayonnaise.
Horseradish mayonnaise
Prepared horseradish and lemon sharpen finished mayonnaise into a fresh accompaniment for roast meat or fish; the archived ratio has not been tested.
Lime mayonnaise
An untested mayonnaise variation that replaces part of a neutral base’s vinegar with lime juice and finishes with optional lime zest.
Olive-oil and garlic mayonnaise
An untested 265 g garlic mayonnaise made by whisking pasteurised yolk with vinegar, water and Dijon, then slowly emulsifying neutral oil with mild extra-virgin olive oil.
Sesame mayonnaise
A sesame-forward, fresh sauce made by mixing tahini, toasted sesame oil and rice vinegar into finished mayonnaise; the archived amounts are untested starting points.
Sriracha mayonnaise
A contemporary, untested mix of finished mayonnaise, sriracha and lime juice, with starting amounts per 100 g mayonnaise.
Sunflower-oil mayonnaise with extra mustard
An untested mayonnaise variation made with refined sunflower oil and more Dijon mustard than a neutral base.
Related in the family
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Amlou
Amlou is a nutty, lightly sweet Moroccan spread of roasted almonds, culinary argan oil and honey. The almonds are ground first, then loosened with oil and sweetened; the balance can range from a thick spread to a dip.
Apple sauce for goose and pork
Apple sauce for goose and pork is a plain English accompaniment: cooked apples pulped with water, then sweetened with sugar and finished with a little butter.
Bagna cauda
A warm dip of garlic, anchovy and olive oil, often enriched with butter, that Piedmont serves over a flame with raw and cooked vegetables and bread.
Banana ketchup in a Filipino-inspired direction
A sweet-hot table sauce of ripe banana simmered with vinegar, sugar, onion, garlic and fresh chilli, in the manner of Philippine banana ketchup. An untested development batch of about 500 g.
Bazhe (walnut sauce base)
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Butterscotch sauce
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Byzantine murrī
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Sources
FermenteaFormula · Method · Use
The Condiment Table: Ketchup, Mayonnaise, Mustard and the Sauces of the WorldThe combination's starting quantities, addition to 100 g finished mayonnaise, clean mixing, intended-food tasting and prompt service; it is a house starting point, not a tested tradition.
Cited in: Chopped additions in a finished mayonnaise; The title and an older related name; Water and food handling
Food Standards ScotlandSafety
Advice on the safe storage, handling and use of eggs for cateringGuidance on pasteurised egg products for uncooked dishes, cross-contamination prevention and prompt service or chilling.
Cited in: Water and food handling
Food Standards AgencySafety
Safe Catering: Your GuideUse pasteurised egg in foods that will not be cooked or only lightly cooked.
Cited in: Water and food handling
FoodSafety.govRefrigeration
Cold Food Storage ChartsRefrigerator guidance is 4°C or below; this does not set a shelf life for these sauces.
Cited in: Water and food handling
Doubleday, Page & CompanyHistorical attestation
The American Salad BookThe 1909 fourth edition names related horseradish mayonnaise and mayonnaise tartare. Its proportions and ingredients differ from this archive formula and do not establish its origin.
Cited in: The title and an older related name; Water and food handling