FRESH WHIPPED TARTAR SAUCE
MAKES 1½ CUPS
2 egg yolks, at room temperature 2 tbsp lemon juice, at room temperature, divided 1 tbsp white wine vinegar 1 tsp creamy Dijon mustard, at room temperature 1 cup neutral oil 1 tsp sea salt 1 tsp white pepper ½ tsp paprika 2 medium dill pickles 1 tbsp capers 2 tbsp chopped dill
Warm a heavy-bottomed mixing bowl under hot running water and wipe dry. Add the yolks and whisk for 30 seconds to 1 minute, until they are a light to creamy pale yellow colour and starting to leave ribbons behind as you whisk. Add 1 tablespoon of the lemon juice, the vinegar and mustard and whisk for 1 minute to fully combine and emulsify. Slowly begin to add the oil, starting with a few droplets at a time, whisking constantly to ensure the yolk is absorbing it. Once 1 to 2 tablespoons of the oil have been absorbed and the mixture is light in colour and thickened slightly, pour in the rest of the oil in a very fine, steady stream, whisking constantly. The mixture will be very thick, creamy white, and the consistency of thickly whipped cream. Whisk in the remaining 1 tablespoon of the lemon juice, the salt, pepper and paprika.
Dice the pickles and roughly chop the capers, squeezing them to drain off any excess juices. Using a spatula, mix the pickles, capers and dill into the egg yolk mixture. Chill, covered, in the fridge for at least 1 hour to allow the flavours to develop before serving. The tartar sauce will keep in an airtight container in the fridge for up to 2 weeks.