Tartar Sauce #2
| Yield: | 4 Servings |
| Categories: | Sauces |
| 1 | Egg yolk | |
| 1 | ts | Wine vinegar |
| 2 | tb | Prepared mustard, such as |
| Dijon or Dusseldorf | ||
| Few drops of Tabasco Sauce | ||
| Salt | ||
| Freshly ground pepper | ||
| 1 | c | Light olive oil or a |
| Combination of olive oil | ||
| And vegetable oil | ||
| Lemon juice to taste | ||
| 1/4 | c | Finely chopped parsley |
| 3 | tb | Finely chopped onion |
| 1/4 | c | Finely chopped cornichons |
| Or sour pickles | ||
| 3 | tb | Chopped drained capers |
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