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Kicked Up Tartar Sauce

  • Yield: About 1 1/3 cups


  • 1 large egg*
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon minced jalapeno
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley leaves
  • 2 tablespoons minced yellow onion
  • 1 cup olive oil
  • Salt
  • Freshly ground black pepper
  • Hot sauce


  • Put the egg, mustard, garlic, lemon juice, parley, and onion in a blender or food processor and process until smooth, about 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the Worcestershire, season with salt, pepper, and hot sauce, and pulse to blend. Cover and let sit for 1 hour in the refrigerator before serving. Use within 24 hours.
  • *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."