Cilantro Tartar Sauce



Serving size

about 3 tablespoons
30 Minutes
180 minutes

This recipe can be multiplied or divided by 2. Keeps well for 4-5 days in the fridge.

Cilantro Tartar Sauce


1 quart Water
2 large Egg yolk(s)
1/2 cup Reduced fat mayonnaise
1 Large stalk Celery, raw (diced)
1/2 cup Coriander (cilantro) leaves, raw (coarsely chopped)
1 Tbsp Lime juice, raw
1 Tbsp Shallots, raw (minced)
1/8 tsp. Salt
1 to taste Black pepper


Place the water in a medium sauce pan over high heat. When it begins to boil, reduce the heat until the water is barely moving and add the unbroken egg yolks one at a time.

Poach the egg yolks for 12 minutes. Remove to a paper towel and let cool.

Combine the mayonnaise, celery, cilantro, lime juice, minced shallot, salt and pepper.

Using a fork, mash the egg yolks into the tartar sauce until well blended.

Refrigerate at least 3 hours.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise is gluten-free.


This is a low sodium recipe.

Recipe Notes

This is a great use for leftover egg yolks when you need the egg whites for another dish. Adding the egg yolks makes the tartar sauce really rich and decadent.

"I have met a lot of hardboiled eggs in my time, but you're twenty minutes."

Oscar Wilde, Playwright