Tartare Sauce (Masterchef)

By sarah_carroll

Ingredients

• 2 egg yolks
• 2 tsp Dijon mustard
• 150 ml olive oil
• 1 lemon, juiced
• 150 ml grape seed oil (see note)
• 1 drop Tabasco sauce (optional)
• 2 tbs baby capers, roughly chopped
• 45 g (1/4 cup) finely chopped cornichons (small gherkins)
• 1 small eschalot, finely chopped
• 1 tbs finely chopped chervil
• 1 tbs finely chopped flat-leaf parsley
• 1 tbs finely chopped chives

Preparation

Step 1

in a food processor until combined. With the motor running, gradually add olive oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Add half the lemon juice, then gradually add grape seed oil and process until emulsified. Transfer to an airtight container and stir in the remaining lemon juice and ingredients until combined. Refrigerate tartare sauce until needed or for up to 5 days