2 egg yolks
2 cups light extra virgin olive oil
juice of 1 lemon
salt and pepper, to taste

In the bowl of a food processor or blender, process egg yolks until frothy (about 4-5 seconds).

While the food processor is running, pour a very thin stream of oil into the egg yolk through the opening. Continue to pour the thin stream while the machine is running; when the mixture begins to thicken, pour in the lemon juice, then continue with the remaining oil (machine still running).

If you were just making mayonnaise, at this point you would season to taste with salt and pepper and/or lemon juice, then refrigerate.

But if you're using the mayonnaise to prepare tartar sauce, proceed with the recipe.

1 1/2 cups mayonnaise (from above)
3-4 sweet gherkins or cornichons
4 shallots, peeled
2 anchovy fillets (optional)
1 tablespoon capers, drained (optional)
1 tablespoon chopped fresh parsley
1 tablespoon dried French tarragon
1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard (optional)
1/4 teaspoon white or cider vinegar
sea salt, to taste
cracked black pepper (or white if available)

Cut the gherkins or cornichons (sweet pickles) into chunks and place in a blender or food processor bowl with shallots, anchovies and capers (optional), parsley and tarragon. Avoid using Russian tarragon as it lacks flavor.

Pulse the machine for 2-3 seconds only to coarsely chop ingredients. In a bowl, combine the mixture with the mayonnaise, lemon juice, mustard (optional) and several drops of vinegar. Taste and season with salt and freshly cracked pepper; adjust seasonings to taste. Refrigerate before serving.

Yield: 1 3/4 cups.

Serve tartar sauce as an accompaniment to fish, shellfish or shrimp.

Submitted by: CM