Tartar Sauce

• 3/4 cup extra-virgin olive oil
• 3/4 cup grapeseed or canola oil
• 3 large egg yolks
• 3/4 teaspoon kosher salt
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Champagne or white-wine vinegar
• 1/4 teaspoon sugar
• Pinch cayenne
• 1 tablespoon chopped capers
• 1 tablespoon chopped flat-leaf parsley
• 2 tablespoons chopped dill pickles
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped chives

1. Combine oils in a glass measuring cup.
2. Put egg yolks, salt, lemon juice, mustard, vinegar, sugar, and cayenne in a blender or food processor. With motor running, gradually add oil in a steady stream, starting with a very slow drizzle. Once sauce begins to thicken, add oil more quickly.
3. Scrape into a bowl and fold in chopped ingredients. Taste the sauce and adjust with salt, lemon, vinegar, or cayenne; you want the flavor to be zippy.
4. Make ahead: Up to 1 day, chilled.

extravirgin olive oil, grapeseed, egg yolks, kosher salt, lemon juice, mustard, vinegar, sugar, cayenne, capers, flatleaf parsley, dill pickles, tarragon, chives

Taken from www.myrecipes.com/recipe/tartar-sauce-9 (may not work)