How to make tartare sauce

1. Tartare sauce is a perfect accompaniment to fried skate wings, any plain grilled fish or with fishcakes. It has a mayonnaise base, which in this case is made by the quick method: that is, using a whole egg and a food processor or blender. To make enough sauce to accompany two servings of fish first break the egg into the bowl of the processor then add ½ level teaspoon of Maldon sea salt, 1 small peeled clove of garlic and ½ level teaspoon of mustard powder. 
 

2. Then switch the motor on and, through the feeder tube, add 6 fl oz (175 ml) light olive oil in a thin, steady trickle, pouring it as slowly as you can (which takes only about 2 minutes). Once all the oil has been incorporated, the sauce will have thickened.

3. Next add some freshly milled black pepper, 1 dessertspoon of lemon juice, 1 tablespoon of fresh flat leaf parsley leaves, 1 heaped tablespoon of rinsed salted capers and 4 cornichons (baby gherkins). Now switch on the pulse button and pulse until the ingredients are chopped –as coarsely or as finely as you want.

4. Lastly, taste to check the seasoning, then transfer to a serving bowl. The sauce will keep in a clean screw-top jar in the refrigerator for up to a week. For a change, replace the lemon juice and parsley with lime juice and fresh coriander.