Serve this sauce with breaded fried sole or oysters.

　　

Ingredients

makes about 1 cup

　　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

　　

Step 1

Combine in a mixing bowl: 1 egg yolk, 1 teaspoon white wine vinegar, 1/2 teaspoon water, A pinch of salt.

　　

Step 2

Mix well with a whisk. Into a cup with a pour spout, measure about: 3/4 cup olive oil.

　　

Step 3

Slowly dribble the oil into the egg yolk mixture, whisking constantly. As the egg yolk absorbs the oil, the sauce will thicken, lighten in color, and become opaque; this will happen rather quickly. You can then add the oil a little faster, whisking all the while. If the mayonnaise becomes too thick, thin it with a bit of water or vinegar. 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.

　　

Step 4

Season to taste with: Salt, Fresh-ground black pepper.

　　

Step 5

Add more vinegar if desired. Let the tartar sauce sit for 30 minutes to let the flavors emerge and marry.

　　

Variation

Step 6

Substitute 2 teaspoons fresh lemon juice and 1/4 teaspoon grated lemon zest for the white wine vinegar.

　　The Art of Simple Food