Tartare Sauce

• 1 egg yolk at room temperature
• 1/2 teaspoon dijon mustard
• 1 tablespoon white wine vinegar or lemon juice
• 3/4 cup oil arachide, groundnut, or sunflower or vegetable oil
• 2 teaspoons capers if using capers in vinegar, rinse them before using and pat dry
• 1 teaspoon shallot very finely chopped
• 1 teaspoon chopped parsley very finely
• 2 teaspoons cocktail gherkins very finely chopped

1. To make tartare sauce, the first step is to make mayonnaise, which will then be a base for your tartare sauce. Whenever possible, I recommend making your mayonnaise by hand rather than by machine. In a mixing bowl and using a metal balloon whisk, whisk together the egg yolk, mustard and white wine vinegar until thoroughly blended.
2. Whisking all the while, gradually pour in the groundnut oil, pouring it down the side of the bowl so that it trickles slowly into the mayonnaise mixture. I use groundnut oil as olive oil would be far too strong. Any light-flavoured oil - sunflower or vegetable - will do. Gradually the mixture will emulsify, becoming thicker, velvety and smooth.
3. As the mixture begins to emulsify, you can add the oil in faster. The great thing about making it yourself is that you can make the mayonnaise as thick as you want it.
4. Mix in the capers, gherkins, shallot and parsley. Add these in to your taste; your palate should dictate. Where possible, I'd recommend setting the tartare sauce for an hour to let the flavours develop before serving. Don't forget to you taste it again before serving to adjust the flavouring.

egg yolk, dijon mustard, white wine vinegar, oil arachide, capers if using, shallot very, parsley very, cocktail gherkins very

Taken from www.yummly.com/recipe/Tartare-Sauce-378913 (may not work)