Mayonnaise and Tartar Sauce

Yield: 48 (1/4-cup) servings

Mayonnaise and Tartar Sauce


  • 13 oz. frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*
  • 9 oz. vinegar or lemon juice
  • 0.5 oz. salt
  • 0.1 oz. dry mustard
  • 0.05 oz. white pepper
  • 0.05 oz. paprika
  • 76 oz. vegetable or light olive oil

Total aproximate weight: 6 lb., 2.7 oz

*7.4 oz. dried egg yolk mixed with 5.5 oz. water


With food processor or blender on high speed, slowly pour in oil in a very thin, steady stream. Cover and refrigerate until serving.

Tartar Sauce: Blend into mayonnaise: 1 lb. drained pickle relish, 4 oz. capers, 2 oz. finely chopped roasted red peppers, and 0.25 oz. hot pepper sauce.

Locate a U.S. supplier of REAL egg products


Main Dishes