Adapted from James Peternson’s recipe in Cooking
Tartar sauce is a variation on mayonnaise, and is easy and fun to make. If you are worried about salmonella, skip this one.
- 2 egg yolks
- 2 T Dijon mustard
- 1 T white vinegar
- 3/4 cup olive oil
- 2 shallots, minced
- 3 T minced cornichons* (or if you are low brow like us, dill pickle relish)
- 2 T fresh chives
Combine the egg yolks, mustard and vinegar in a blender or food processor. Pulse briefly to mix. Then run it at a low speed while slowly drizzling in the olive oil. Stop when it gets thick. This is mayonnaise.
Transfer the mayonnaise to a bowl, and stir in remaining ingredients. Adjust seasonings to taste.
*Peterson doesn’t bother to explain what cornichons are, but the Font of All Knowledge (wikipedia) says they are dill pickled gherkins. We substituted dill pickle relish, and it worked fine.