Add all of the ingredients to a bowl and mix well to combine. Check the seasoning and adjust with salt and white pepper as needed. Transfer to an airtight jar and refrigerate until ready to use.
Chef's Tips
Mince the pickles, shallot and capers finely and evenly — uneven mincing is what makes some bites chunky and flavourful while others taste like plain mayo.Pat the minced pickles and capers dry if they're carrying a lot of brine — too much liquid can thin out the mayo base more than you want.Decide chunky or smooth intentionally rather than doing both: mix by hand in a bowl for the classic chunky tartare texture, or blend briefly with an immersion blender if you want it smoother and more spreadable — just don't over-blend, or you'll purée the pickles and capers and lose the texture entirely.
Storage & Reheating
Refrigerate for up to 4 days in an airtight jar or container. Freezing isn't recommended, since the raw-egg mayo base will split once thawed. No reheating required — this one's served cold.