Homemade tartar sauce
Makes about 1 cup
| 2 | egg yolks |
| Salt and pepper, to taste | |
| 1 | cup canola oil |
| 2 | teaspoons lemon juice, or to taste |
| 1 | teaspoon hot water (optional) |
| 1/4 | cup chopped sweet pickle relish, sweet pickles, or cornichons |
| 2 | tablespoons chopped fresh chervil or parsley |
| 1/2 | teaspoon hot sauce |
1. In a blender, beat the egg yolks, salt, and pepper for a few seconds or until thick and pale yellow.
2. With the blender set at medium speed, add 1/4 cup of the oil drop by drop until it is all added. Add 1 teaspoon of the lemon juice, then add 1/4 cup of oil a few drops at a time.
3. Beat in the remaining 1 teaspoon of lemon juice. With the motor still running, add the remaining 1/2 cup of oil in a slow steady stream. If the mixture is not smooth, beat in 1 teaspoon hot water.
4. Transfer the mayonnaise to a bowl. Stir in the sweet pickles, chervil or parsley, and hot sauce. Taste for seasoning and add more salt, pepper, or lemon juice, if you like. Adapted from Chris Schlesinger Notes: 
© Copyright 2008 Globe Newspaper Company.
