Homemade mayonnaise is the mother sauce from which others, such as tartare, are made. Using this technique will give you a delicious, tasty result, but you can take a shortcut and start with the bought stuff. All the ingredients must be at room temperature, especially the oil; if it’s too cold it will be difficult to incorporate. Mayonnaise is simple to make, but the key stage is the beginning: add the oil slowly; if you don’t, the result will be a split or curdled mess. If your mayonnaise does split, place a teaspoon of mustard in a bowl and gradually incorporate the split mayo, continuing to whisk until it comes to life.
- 1 egg yolk
- 1 tbsp dijon mustard
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 250 ml olive oil
- 1 tbsp gherkins, finely chopped
- 1 tbsp capers, finely chopped
- 1/2 lemon, zest
- 2 tbsp parsley, finely chopped
- 1 tbsp green olives, pitted, finely chopped
- Begin by prepping all your mayonnaise ingredients
- Make an emulsion by whisking together the yolk, mustard, vinegar and lemon juice.
- Very slowly add the oil, as you continue to whisk, until it is all incorporated. The mayonnaise component of the tartare sauce is finished.
- Measure out all the tartare ingredients
- Gently fold the gherkins, capers, lemon zest, parsley and olives into the mayonnaise.
- Season with salt and white pepper.