2 egg yolks at room temperature
1 teaspoon lemon juice, plus more to taste
1 teaspoon Dijon mustard
½ cup high quality olive oil
½ cup canola oil
1 tablespoon finely chopped French cornichons (also called gherkins)
2 hard boiled eggs, finely chopped
1 tablespoon shallots, finely chopped
1 tablespoon chives, thinly sliced
1 tablespoon finely chopped artichokes or artichoke spread
It’s important to make sauces with the highest quality ingredients possible.
Mayonnaise is one of the five “mother” sauces of French cuisine, and it’s much more flavorful than store-bought mayonnaise.
I love the flavor of homemade mayonnaise made with a blend of great-tasting olive oil and tasteless canola oil – plus, the result is a flavorful mayonnaise with lower-than-normal cholesterol.
Once you’ve made the mayonnaise, all it takes it a few more ingredients to create a wonderful tartar sauce.
I like to add artichoke spread to give my tartar sauce a “twist” – see if your dinner guests can guess this tangy secret.
1. Make the mayonnaise: Measure and combine the oils in a one-cup liquid measuring cup. Then, in a medium-sized bowl, whisk the egg yolks and the Dijon mustard together. Make an emulsion: while whisking, slowly add the oils to the bowl in a steady stream – you must whisk constantly until the mayonnaise is well blended and all of the oil has been added. If it seems at any point that the oil is not being incorporated, stop adding the oil and keep whisking until the mixture is smooth, then continue adding oil. Add salt and 1 teaspoon of lemon juice to taste.
2. With the mayonnaise, create a tartar sauce: Add the cornichons, chopped hard boiled eggs, shallots, chives, and artichoke spread to the mayonnaise. Stir the mixture until it’s well blended. Adjust the salt and add black pepper to taste. Chill the sauce until ready to serve.