*  Exported from  MasterCook  *

                               TARTAR SAUCE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Egg yolk
   1       t            Wine vinegar
   2       tb           Prepared mustard, such as
                        Dijon or Dusseldorf
                        Few drops of Tabasco Sauce
                        Salt
                        Freshly ground pepper
   1       c            Light olive oil or a
                        Combination of olive oil
                        And vegetable oil
                        Lemon juice to taste
     1/4   c            Finely chopped parsley
   3       tb           Finely chopped onion
     1/4   c            Finely chopped cornichons
                        Or sour pickles
   3       tb           Chopped drained capers

   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. The New New York Times
  Cookbook, by Craig Claiborne with Pierre Franey, Times
  Books, NY, 1975.
 


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