Sauce Tartare

Separate the egg whites from the egg yolks. Pound and mash the egg yolks in a mixing bowl with the salt and mustard or wiz these ingredients in an electric blender. The paste should be smooth and with no lumps in order to absorb the oil. When your yolks are very smooth, with the mixer on high speed start pouring the oil in a thin stream, like when you prepare the regular mayonnaise. Soon you’ll notice the sauce will start to thicken. When the sauce is thick, add the lemon juice drop by drop with the mixer still on. This will thin down the sauce, so stop when it has the consistence you want. Add the egg white paste to the readymade Tartare before the lemon juice, blend on high speed and when the mixture is smooth and stiff, start pouring the lemon drop by drop.