Tartar Sauce

• 1 large egg yolk
• 1 tablespoon white-wine or cider vinegar
• 2 tablespoons Dijon-style mustard
• Salt and freshly ground white pepper to taste
• 3/4 cup vegetable oil
• 2 tablespoons lemon juice
• 3 tablespoons finely chopped onion
• 2 tablespoons chopped drained capers
• 4 tablespoons chopped cornichons or sour pickles
• 3 tablespoons finely chopped parsley

1. Place egg yolk in a mixing bowl and add vinegar, mustard, salt
2. Add oil gradually, beating vigorously with whisk.
3. Add lemon juice.
4. Add remaining ingredients and blend well.
5. Cover and chill.

egg yolk, whitewine, mustard, salt, vegetable oil, lemon juice, onion, capers, cornichons, parsley

Taken from cooking.nytimes.com/recipes/4554 (may not work)