I made myself some tartare sauce the other day and it was spectacularly good. This time round I omitted the mustard - I usually put in a teaspoon of French-style mustard to cover the mustard and vinegar ingredients - because the mustard I have in the fridge seems to have a particularly potent colouring. So I’m wondering, does leaving out the mustard has any effect other than altering the taste slightly?
Egg yolk contains lecithin which emulsifies the mayo. Mustard adds flavor and a small amount of additional lecithin.