Ingredients:

  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ cup neutral oil, such as canola or grapeseed oil
  • ¼ cup olive oil
  • Salt and freshly ground black pepper to taste
  • ½ cup homemade mayonnaise or high-quality store-bought mayonnaise
  • 2 tablespoons dill pickles, finely diced
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh dill, finely chopped
  • ½ teaspoon lemon zest
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Whisk egg yolk, Dijon mustard, and lemon juice in a bowl.
  2. Slowly drizzle in the neutral oil, whisking constantly until emulsified.
  3. Gradually add the olive oil, continuing to whisk until the mayonnaise is thick and glossy.
  4. Season to taste with salt and pepper.
  5. Finely dice the dill pickles.
  6. Drain and chop the capers.
  7. Chop the fresh parsley and dill.
  8. Zest the lemon.
  9. In a bowl, gently fold together the mayonnaise, diced pickles, chopped capers, parsley, dill, lemon zest, and cayenne pepper (if using).
  10. Cover and refrigerate for at least 30 minutes to allow the flavors to meld for the tartar sauce.