Tartare Sauce

Homemade mayonnaise is the mother sauce from which others, such as tartare, are made. Using this technique will give you a delicious, tasty result, but you can take a shortcut and start with the bought stuff. All the ingredients must be at room temperature, especially the oil; if it’s too cold it will be difficult to incorporate. Mayonnaise is simple to make, but the key stage is the beginning: add the oil slowly; if you don’t, the result will be a split or curdled mess. If your mayonnaise does split, place a teaspoon of mustard in a bowl and gradually incorporate the split mayo, continuing to whisk until it comes to life.