1. Begin as you would for homemade mayonnaise. In a small, deep bowl, whisk together the egg yolk, mustard, salt, pepper, capers and onions.
2. Add oil, drop by drop, constantly whisking. Whisk vigorously with a fork, adding oil until the mixture holds up in stiff peaks. Mix in the Truffle.
3. Break the salmon into large chunks and mix into the tartar sauce. Garnish with slices of lemon.
My advice: Serve with a chilled white Sancerre. |
