Ingredients:
2 egg yolks
1/2 pint oil
1 tablespoons vinegar
a little salt and pepper
2 tablespoons chopped green onion and gherkins

Preparation:

1. First prepare mayonnaise which is the basis of tartare sauce: Place in a bowl 2 yolks, which you beat well with some salt and white pepper; then add, drop by drop, and while stirring, about 1/3 pint olive oil.
2. The pap being quite thick, add, little by little and while stirring, about 1 tablespoonful good vinegar (of white wine or cider).
3. Continue to stir and add as indicated above the remainder of your oil.
4. When ready to serve add about 2 tablespoonsful chopped green onion and gherkins.

NOTE: This sauce should be made in a cold place, and will require some practice.

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