Collection Tartare Sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 408 kcal | 20% |
| Fat | 38.4 g | 55% |
| of which saturates | 3.4 g | 17% |
| Carbohydrate | 13.3 g | 5% |
| of which sugars | 9.5 g | 11% |
| Fibre | 1.4 g | — |
| Protein | 1.6 g | 3% |
| Salt | 2.1 g | 36% |
Open Food Facts, ODbL, record updated 6 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil · Gherkins (13%) (Gherkins · Water · Vinegar · Salt) · Capers (10%) (Capers · Water · Salt) · Sugar · Shallots (8%) · White Wine Vinegar · Vinegar · Dried Egg Yolk · Water · Lemon Juice · Parsley · Salt · Dried Mustard · Stabiliser: Xanthan Gum · Dill · Mustard Husk.
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Tartare sauces”: 2.02 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.