Chilli Tartare Sauce 
Tartare sauce is the stuff you get with seafood, and always with the deep-fried stuff to dip those crumbed prawns and things into. This one has a twist with a little chilli kick.
Makes about 300g
Ingredients
2 egg yolks (about medium size eggs)
A good squirt of fresh lemon juice
3/4 cup of olive oil
2 tablespoons (the real big ones) sour cream
1 gherkin chopped really fine
2 teaspoon (the ones you stir your tea with) of finely chopped flat leaf parsely
A bit of salt & pepper
1 small red chilli chopped fine (pick your heat here)
Method
1. Put the egg yolks and lemon juice in a food processor and give it a whizz for about 30 seconds.
2. Keep the food processor going and real slowly add the olice oil. The whole mixture will go a pale cloudy colour.
3. Now you have mayonnaise! Take it out of the food processor and put into a bowl.
4. Add the sour cream, gherkin, chilli, a bit more lemon juice, salt and pepper and the parsley to the mayonnaise and give it a good stir.
5. Cover it up with cling wrap and store it in the fridge until you want to use it. Easy!