| Vegan Mayo |

1. Add aquafaba, cream of tartar, guar gum, and salt to a mixing bowl.
2. Using a hand mixer OR your stand mixer with the whisk attachment, blend on high for 30 seconds – 1 minute until ingredients are well incorporated and the mixture is opaque and thick.
3. Add vinegar, lemon juice, and agave syrup.  Mix until fully incorporated.
4. Slowly add (and I mean a really thin, but constant stream) oil while mixing on high speed.  Make sure the stream is thin enough that the oil is incorporated as you add, rather than having a soup of oil building up around the edges of the bowl.  The mixture will begin to look mayo-ey during this process.
5. Once the oil is added, continue to beat on high for another minute or two until mixture is really thick and mayo-ey.
6. If just making mayo today, you can transfer the mixture to a container/mason jar and put it in the fridge.  Lasts 1 month in the fridge.  If making mayo for the purpose of making Tartar Sauce, take bowl out of stand mixer and set aside while you assemble the tartar sauce ingredients.

| Tartar Sauce |

1. Using the mayo you just finished making, whisk/mix in remaining Tartar Sauce things.
2. Season with salt and pepper.  Adjust flavour to your liking with more pickle juice, capers, parsley, and/or tarragon. If you’re using hot sauce, add it at this point as well. Be careful not to add too much pickle juice as it can thin the sauce too much.
3. Cover and chill for at least an hour before serving.  Can last in fridge for up to one month.