Homemade tartar sauce

July 4, 2007

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: