3 Dipping Sauces by Guy Turland

METHOD

Step 1: Bloody Mary Mayo
Combine all ingredients in a bowl. Season with salt and pepper to taste.
Step 1: Tartare Sauce
Place the egg yolk in a food processor along with the mustard powder, half the lemon juice and some seasoning.
Step 1: Chimichurri
Finely chop the parsley, cilantro, and oregano. If you're using a food processor, pulse just enough to chop without making a paste.
Step 2: Pulse to mix, then slowly add the oil, drop by drop at first, until the mixture begins to emulsify and you have a lovely thick mayonnaise.
Step 2: In a medium bowl, mix the chopped herbs, garlic, vinegar, lemon juice (if using), and red pepper flakes.
Step 3: Add the remaining lemon juice and taste to see if it needs more seasoning.
Step 3: Slowly drizzle in the olive oil while stirring until all ingredients are well combined.
Step 4: Scrape into a bowl and stir through the chopped capers, gherkins, parsley and shallots.
Step 4: Add salt and black pepper to taste.
Step 5: For best flavour, let the sauce sit for at least 30 minutes before serving. Salt and pepper to taste

Bloody Mary Mayo

1/2 cup whole egg mayonnaise

2 tsp tomato sauce

2 tsp Worcestershire sauce

1 tsp tabasco sauce

1/4 tsp chopped celery leaf

Black pepper

Sea salt

Tartare Sauce

Large free-range egg yolk

1⁄2 tsp English mustard powder

Juice of 1 lemon

150ml olive oil

1 tbsp rinsed, chopped capers

1 tbsp rinsed, finely diced gherkins

1 tbsp chopped fresh parsley leaves

1 large shallot, finely chopped

Chimichurri

1 cup fresh parsley,

finely chopped

1/4 cup fresh cilantro, finely chopped (optional)

3-4 cloves garlic, minced

2 tbsp fresh oregano, finely chopped

(or 1 teaspoon dried oregano)

1/2 cup extra-virgin olive oil

2 tbsp red wine vinegar (or white wine

vinegar for a milder taste)

1 tbsp lemon juice (optional)

1/4 tsp crushed red pepper flakes

(or more if you like it spicy)