Peruvian Tartar Sauce (Salsa Tártara al estilo peruano)

Ingredients

• 1 cup Vegetable Oil (neutral oil such as canola or sunflower)
• 1 unit Lemon Juice (juice of one fresh lemon, about 2 tbsp)
• 2 units Eggs (2 large eggs, room temperature; one for mayo, one hard‑boiled for the sauce)
• 1 teaspoon Salt (plus extra to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 cup Mayonnaise (homemade (see step) or store‑bought)
• 1 unit Hard‑Boiled Egg (finely chopped or grated)
• 2 tablespoons Mustard (Dijon or yellow mustard)
• 2 tablespoons Red or White Onion (finely diced, very small cubes)
• 2 tablespoons Scallions (finely diced (green and white parts))
• 1 tablespoon Parsley (fresh, finely chopped)

Instructions

1. Gather and Prepare Ingredients

   Measure out all ingredients, peel the lemon, and have the eggs ready (one for mayo, one hard‑boiled).

   Time: PT2M

2. Make Homemade Mayonnaise

   In the blender, combine 2 eggs, lemon juice, 1 tsp salt, and 1/2 tsp pepper. Blend on high for 1 minute. With the blender running, slowly drizzle the 1 cup of vegetable oil through the small opening in the lid, forming a thin stream. Continue until all oil is incorporated (about 2‑3 minutes). Blend another minute to finish emulsification.

   Time: PT5M

3. Hard‑Boil the Egg (if not pre‑cooked)

   Place the egg in a saucepan, cover with cold water, bring to a boil, then turn off heat and let sit 9 minutes. Cool under cold water, peel and set aside.

   Time: PT10M

   Temperature: 100°C

4. Finely Chop Remaining Ingredients

   Finely dice the onion, scallions, and parsley. Chop the hard‑boiled egg into very small pieces (or grate it for a smoother texture).

   Time: PT5M

5. Combine All Components

   In a mixing bowl, add the homemade mayonnaise (or store‑bought mayo). Fold in the chopped onion, scallions, parsley, egg, and mustard. Season with a pinch of salt and pepper, then stir until everything is evenly incorporated.

   Time: PT3M

6. Final Taste and Adjust

   Give the sauce a final taste. Add a little more lemon juice, salt, or pepper if desired, then give one last quick stir.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

1 g

Carbohydrates

2 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Vegetable Oil: light olive oil, avocado oil
• Instead of Lemon Juice: lime juice, white wine vinegar (1 tsp)
• Instead of Eggs: egg substitute (for mayo)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Mayonnaise: store‑bought mayo, vegan mayo
• Instead of Hard‑Boiled Egg: tofu crumbles (vegan)
• Instead of Mustard: spicy brown mustard, whole grain mustard
• Instead of Red or White Onion: shallots, green onion (white part)
• Instead of Scallions: chives, green onion
• Instead of Parsley: cilantro, basil

Equipment Needed

• Blender or Immersion Blender
• Measuring Cups
• Measuring Spoons
• Knife
• Cutting Board
• Mixing Bowl
• Spatula

Critical Steps — Do Not Skip

• Add the oil extremely slowly while the blender is running to avoid breaking the mayonnaise.
• Finely dice the aromatics so they blend seamlessly and don’t create large crunchy bites.
• Taste and adjust seasoning at the end; the mayo already contains salt.

Chef Tips from the Video

• Use a fresh, juicy lemon rather than bottled juice for the brightest flavor.
• For an ultra‑smooth texture, run the hard‑boiled egg through a micro‑plane instead of chopping.
• If you prefer a tangier sauce, increase mustard to 3 tbsp or add a splash of white wine vinegar.

Troubleshooting

Storage

Refrigerator: Up to 4 days in an airtight container.

Freezer: Not recommended; texture may separate.

Room temperature: No more than 2 hours at room temperature.

Make-Ahead Tips

• Homemade mayonnaise can be made up to 2 days ahead and stored refrigerated.
• The finished sauce keeps well for 3‑4 days; give it a quick stir before serving.