Serve this sauce with breaded fried sole or oysters.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Step 1
Combine in a mixing bowl: 1 egg yolk, 1 teaspoon white wine vinegar, 1/2 teaspoon water, A pinch of salt.
Step 2
Mix well with a whisk. Into a cup with a pour spout, measure about: 3/4 cup olive oil.
Step 3
Slowly dribble the oil into the egg yolk mixture, whisking constantly. As the egg yolk absorbs the oil, the sauce will thicken, lighten in color, and become opaque; this will happen rather quickly. You can then add the oil a little faster, whisking all the while. If the mayonnaise becomes too thick, thin it with a bit of water or vinegar. When all the oil has been added, stir in: 1 tablespoon chopped capers, 1 tablespoon chopped cornichon or gherkin (not sweet pickle), 1 tablespoon chopped parsley, 1 teaspoon chopped tarragon, 1 teaspoon chopped chives, 1 tablespoon chopped chervil.
Step 4
Season to taste with: Salt, Fresh-ground black pepper.
Step 5
Add more vinegar if desired. Let the tartar sauce sit for 30 minutes to let the flavors emerge and marry.
Variation
Step 6
Substitute 2 teaspoons fresh lemon juice and 1/4 teaspoon grated lemon zest for the white wine vinegar.
