Homemade tartar sauce

Components

• Two egg yolks
• 1 teaspoon of vinegar or lemon juice
• 1 teaspoon of Dijon mustard
• 200 milliliters of oil
• 1 tablespoon of finely chopped pickled cucumber
• 1 tablespoon of capers
• Half a spring roll

Ready state

1. In a large bowl, combine the egg yolks, vinegar, and mustard. Make sure the ingredients are at room temperature to prevent the mixture from separating. Place a damp cloth beneath the bowl to keep it steady while whisking the mayonnaise.

1. Using a wire whisk, briskly blend the ingredients. Once the mixture lightens in color, gradually incorporate the oil into the mixture without ceasing to whisk, until it turns into mayonnaise.
2. Get the other ingredients ready: rinse the green part of the spring onion under running water and dry it. Rinse the capers and cucumber to remove excess salt. Slice them all thinly.
3. Incorporate the chopped ingredients into the prepared mayonnaise (use a mixer if desired). Serve either at room temperature or chilled. Store in a container with an airtight seal for up to 2 days in the fridge.