Tartare sauce

1. Ensure that all the ingredients are at room temperature.
2. Hang a sieve above a bowl and pass the hard-boiled egg yolks through the sieve using a wooden spoon.
3. Mix the egg yolks with the salt, pepper, mustard, and vinegar. You can do this with a whisk or a planet mixer.
4. Next, add the oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
5. Season with the lemon juice or pickling liquid from the gherkins.
6. Finely chop the capers, gherkins, and green herbs with a sharp knife. Finely chop the shallot.
7. Mix the chopped ingredients with the mayonnaise.
8. Store at 4°C.

Serving suggestions:

• Use as a component in cold meat and fish starters.
• Use as an accompaniment to fried and deep-fried fish.
• Variation tip: use a different or more extensive assortment of green herbs such as basil, thyme, chives, and mint.
• Variation tip: use different types of vinegar such as white or red wine vinegar, sherry vinegar, tarragon vinegar, rice vinegar, balsamic vinegar, or apple cider vinegar.
• Variation tip: grate the zest of a lime or lemon and add to the sauce for some extra tanginess.
• Variation tip: use different types of mustard such as Dijon, English, Bavarian, or different types of Dutch mustard.