Tartar Sauce
Makes 2 cups
Ingredients
- 1 egg yolk
- 2 tsp fresh-squeezed lemon juice
- 1 tbsp Dijon mustard
- 2 cups canola oil
- ½ onion, brunoise (finely diced)
- 2 dill pickles, finely diced
- ½ tsp Worcestershire sauce
- sriracha chili sauce to taste
- pinch of salt
Special Equipment
- dish towel
- whisk
- small mesh sieve
How-to
- Put a mixing bowl on a moist dish towel to keep it steady
- Add egg yolk, lemon juice and mustard and mix to incorporate all ingredients
- Slowly drizzle in canola oil, whisking vigorously. Once ingredients start to come together, you can add the oil more quickly, still whisking continuously
- Mix in onions, pickles, sriracha and Worcestershire and season with salt. Check flavor and adjust seasoning as desired
- Place in a small serving dish and serve with Chef Keith Pooler's Fried Clams
Note - Tartar sauce will last about 1 week covered in the refrigerator