Tartar sauce is made like a mayonnaise but has a unique texture due to the use of hard boiled egg yolks rather than raw yolks.
3 hard-boiled egg yolks (room temperature)
1 tablespoon mustard
1 cup vegetable oil
1 teaspoon lemon juice
3 tablespoons minced capers
3 tablespoons minced gherkins
3 tablespoons fresh chopped chives
In a bowl using a fork, mash hard-boiled egg yolks. Add salt and 1 tablespoon mustard and mix until you have a smooth paste with no lumps.
Then very slowly whisk in oil in a thin stream, whisking constantly.
When the oil is incorporated add a teaspoon of lemon juice (or wine vinegar) to taste or to thin out the sauce slightly.
Mix in capers, gherkins and herbs.
Refrigerate and let flavours infuse overnight.