Tartar Sauce

• 2 large egg yolks at room temperature
• 1 Tbsp. fresh lemon juice
• 1 tsp. white vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• pinch of white pepper
• 1 c. vegetable oil at room temperature
• 1 green onion
• 1 Tbsp. drained capers
• 1 small sweet gherkin
• 2 Tbsp. chopped fresh parsley

1. Bowl must be at room temperature.
2. Combine egg yolks, lemon juice, vinegar, mustard, salt and pepper in medium bowl.
3. Whisk until smooth.
4. Add half the oil, drop by drop, whisking continuously to incorporate oil thoroughly.
5. Continue whisking and add remaining oil in slow steady stream.
6. Thinly slice green onion; mince capers and gherkin.
7. Fold these and parsley into mayonnaise.
8. Cover and refrigerate.
9. Makes 1 1/3 cups.

egg yolks, lemon juice, white vinegar, mustard, salt, white pepper, vegetable oil, green onion, capers, sweet gherkin, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683066 (may not work)