This recipe comes from The Gourmet’s Cookbook by Elek Magyar. “Mayonnaise is a basis for the most frequently used cold sauces, and tartármártás is one of its variations,” writes Magyar. “To prepare them, you will need extremely fresh eggs and very fine oil, but other ingredients must be of an equally first class quality. Prepared in the traditional way, mayonnaise sauce requires a lot of time and patience, as you must mix the ingredients together drop by drop to get a smooth sauce of the required consistency. In a liquidizer, it can be made in three minutes and you may put in all the ingredients except the oil, which must be dropped in, and you may use whole eggs instead of just the yolks.”
Ingredients:
4-5 egg yolks
Salt
Pepper (optional)
400-600 milliliters (16-24 ounces) oil
Up to 3 tablespoons lemon juice
Method:
“Mix the yolks with a little salt (perhaps also pepper),” writes Magyar. “Then add the oil, drop by drop, at first, then in a thin stream while you stir the mixture constantly, you may thin it from time to time with a little lemon juice until you get a thick mayonnaise.”
