Amanda A-mangia: Make your own tartare sauce
Here's how to make your own mayonnaise and then how to turn it into a wonderful tartare sauce to accompany especially fish dishes.
INGREDIENTS MAYONNAISE
2 egg yolks
1 heaped teaspoon Dijon mustard
500ml sunflower oil
1-2 tablespoons white wine vinegar
½ lemon
salt
METHOD
Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilized jar in the fridge for up to one week.
TARTARE SAUCE
To make your own tantalizing tartare sauce, mix chopped gherkins, fresh parsley, onion and capers into your homemade mayonnaise.
HOMEMADE MAYNNAISE
