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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Tartar Sauce Category Sauces Total Hits 578 Rating | voted : 0 times The Recipe Ingredients 1 each egg yolk 1 teaspoon wine vinegar 2 tablespoon prepared mustard, such as Dijon or Dusseldorf 1 tabasco sauce, few drops 1 salt 1 pepper, freshly ground 1 cup light olive oil, or a combination of olive oil and vegetable oil 1 lemon juice, to taste 1/4 cup parsley, fresh, finely chopped 3 tablespoon onion, finely chopped 1/4 cup cornichons, finely chopped OR sour pickles 3 tablespoon capers, drained, chopped Directions: Place the yolk in a mixing bowl and add the vinegar, mustard, tabasco, salt and pepper to taste. Beat vigorously for a second or two with a wire whisk or electric beater. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used. Add more salt to taste if necessary, and the lemon juice. Add the remaining ingredients and blend well. Yield: about 1 1/2 cups.

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