Tartar Sauce

• 1 egg yolk
• 1 teaspoon white wine vinegar
• 1/2 teaspoon water
• A pinch of salt
• 3/4 cup olive oil
• 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
• Salt
• Fresh-ground black pepper

1. Combine in a mixing bowl: 1 egg yolk, 1 teaspoon white wine vinegar, 1/2 teaspoon water, A pinch of salt.
2. Mix well with a whisk.
3. Into a cup with a pour spout, measure about: 3/4 cup olive oil.
4. Slowly dribble the oil into the egg yolk mixture, whisking constantly.
5. As the egg yolk absorbs the oil, the sauce will thicken, lighten in color, and become opaque; this will happen rather quickly.
6. You can then add the oil a little faster, whisking all the while.
7. If the mayonnaise becomes too thick, thin it with a bit of water or vinegar.
8. 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.
9. Season to taste with: Salt, Fresh-ground black pepper.
10. Add more vinegar if desired.
11. Let the tartar sauce sit for 30 minutes to let the flavors emerge and marry.
12. Substitute 2 teaspoons fresh lemon juice and 1/4 teaspoon grated lemon zest for the white wine vinegar.

egg yolk, white wine vinegar, water, salt, olive oil, capers, gherkin, parsley, tarragon, chives, chervil, salt, freshground black pepper

Taken from www.epicurious.com/recipes/food/views/tartar-sauce-387105 (may not work)