Comment: The tartar sauce is made from cooked egg yolk, but so far, my tests were unsuccessful. It does not rise. So for now, I use prepared mayonnaise. The result is excellent, but I still would like to try with the real recipe. So if using prepared mayonnaise skip the entire section on making the mayonnaise and use 1 cup of prepared mayonnaise.
5 to 6 servings in my book, 20 in a restaurant!
2 hard-boiled eggs (10 minutes in hot water with a low boil)
15+ g mustard (same quantity of egg yolk 1 ~soup spoon)
oil [~ 25cl part peanut oil, part EVOO]
salt, pepper (white)
or ready made mayonnaise 250+ ml (~250 g)
Cayenne pepper (a dash)
Juice of 1/2 lemon
1/2 bunch chives (10 to 15 strands)
parsley, tarragon (opt), chervil (opt)
2 tablespoons drained capers
3 small well towel-dried pickles
1 to 2 teaspoon good Dijon mustard if using eady made mayonnaise
Put the eggs to cook and meanwhile prepare the condiments:
Finely chop the shallot, herbs, capers and pickles.
Mash the yolks with a fork, then push through a sieve (not too fine) into a bowl.
Stir in mustard to achieve a homogeneous mixture. Add salt and pepper.
Gradually add oil, whisking, very small amounts at first,
then pour the oil more quickly as the sauce increases.
Tighten the sauce, whisking vigorously.
Adjust seasoning if necessary.
Mix the spices and add the lemon juice to whiten the sauce and get the
right consistency. Let stand 1 hour in the fridge before serving.