Makes about 1 cup
Prep time: 10 minutes
Total time: 10 minutes
1 large egg
1 Tbls. plus 2 tsp. fresh lemon juice, divided
2 tsp. Dijon mustard, divided
1/4 tsp.sea salt
3/4 cup grapeseed or olive oil (or a combination)
1/4 cup minced no-sugar-added dill pickle (such as Whole Foods kosher dills)
3 Tbls. minced green onion
1 Tbls. minced fresh parsley
1/2 tsp. dried tarragon
1/4 tsp. hot pepper sauce
In a blender or food processor, blend the egg, 1 tablespoon lemon juice, 1 teaspoon mustard, and salt until smooth. With the motor running, drizzle in the oil in a very slow stream until the mayonnaise is thick. Transfer the mayonnaise to a bowl and stir in the 2 teaspoons of lemon juice, remaining 1 teaspoon mustard, and all remaining ingredients. This tartar sauce will keep in the fridge for up to 1 week.
Cooked variation: First whisk the egg and 1 tablespoon lemon juice in a small saucepan over low heat until frothy and thick enough to coat the back of a spoon, about 5 minutes. Immediately transfer the mixture to a bowl, cover, and refrigerate. When the egg mixture has cooled to room temperature, blend it in the blender with the mustard and salt and add the oil slowly (as above).