Homemade Tartare Sauce.

I enjoyed the weekly knitting group so much this week that I left the shop uber late to prepare dinner for a couple of lovely English doctors who have just moved here.  When I got home I was in a mad panic so cracked open a box of Woolworths frozen calamari goujons to serve with cocktails.  But rather than completely bailing out of any culinary responsibility I did mix up a homemade tartare sauce to serve alongside the ready-meal starter.  

It was so unbelievably easy and was delicious with the goujons.  You have absolutely no excuse to not follow suit if you are as last minute as me.

Ingredients (makes a couple of mugs-full)

2 egg yolks

200 ml olive oil

juice and zest of half a lemon

2 tsp Dijon mustard

2 tbsp non pariel capers, chopped

5 cornichons, chopped finely

salt and black pepper

a large handful of parsely, chopped

Method

1. Place the egg yolks in a blender along with the mustard.  Turn the motor on and slowly add the olive oil in a thin stream.  

2. Once emulsified add the remaining ingredients and stir well.  You can add a couple of tsp boiling water to loosen it up if needs be.  Garnish with extra lemon zest.

It will keep happily in the fridge for a week.  Serve with goujons, fish and chips, tempura prawns or in a mackrel sarnie.  Divine.