Mayonnaise is one of those food products that should never be bought. Most of them have so many additives plus extra salts and sugars which we can all do without. So why not make your own, keep it healthier and it takes no time at all. You can make it with most blenders, stick blenders or by hand. You then have a basic cold sauce that can be adapted into many other sauces such as Tartar sauce in this recipe.
For the Tartar sauce Simply add all the chopped ingredients and mix. (Gherkins, parsley, shallots and optional capers)
Crack the eggs, separate and add the yolks into a blender or container.
If using a blender or stick blender, add the mustard, salt and pepper, the juice of one lemon and the oil last.
Blend until smooth, starting from the bottom, where the eggs are. It’s the eggs that will emulsify the oil.
If making by hand, you’ll need a whisk and a mixing bowl, add the mustard, salt and pepper, the juice of one lemon into mixing bowl.
Whisk until all ingredients are well mixed, then slowly trickle the oil as you whisk vigorously. Do not pour too fast or it will separate. Take your time, it only takes minutes.
If whisking by hand, place a damp cloth underneath the mixing bowl so it doesn't spin, as both your hands will be busy.
If the mayonnaise is getting too thick as you whisk or blend, it can separate, simply either add water or vinegar to thin it down a little.
Sweet gherkins work best for Tartar sauce, but if you prefer less sugar, go for the dill cucumbers instead.
By Joel Mielle
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