Tartar sauce

 
                                TARTAR SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Egg yolk
    1       t            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
 
    Place the yolk in a mixing bowl and add the vinegar,
   mustard, Tabasco, salt and pepper to taste.  Beat
   vigorously for a second or two with a wire whisk or
   electric beater.
    Start adding the oil gradually, beating continuously
   with the whisk or electric beater.  Continue beating
   and adding oil until all of it is used. Add more salt
   to taste if necessary, and the lemon juice.
    Add the remaining ingredients and blend well.
    Yield: about 1 1/2 cups. The New New York Times
   Cookbook, by Craig Claiborne with Pierre Franey, Times
   Books, NY, 1975.
  
 
 
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