Tartar Sauce

• 1 large egg yolk
• 1 Tbsp. Dijon mustard
• 1.5 tsp. lemon juice
• 0.5 tsp. red wine vinegar
• 0.5 tsp. kosher salt + more to taste
• Freshly ground pepper
• 0.75 cup vegetable oil
• 4 cornichons, diced
• 1 tsp. capers
• 0.5 tsp. red chile flakes
• 0.25 tsp. hot pepper sauce, or to taste

Make sure all the ingredients are at room temperature and set your bowl on a folded dish towel to keep it from sliding about on the counter.

Whisk the egg yolk, mustard, lemon juice, vinegar, 0.5 tsp. salt and a few grinds of pepper in a bowl until combined.

Slowly drizzle the oil into the mixture, drop by drop, whisking constantly until an emulsion forms. Add the rest of the oil in a slow, thin stream, whisking constantly until mixture thickens.

If the mixture begins to break and look oily instead of creamy, stop pouring and whisk the mixture vigorously until it re-emulsifies.

Fold in the cornichons, capers, chile flakes and hot sauce. Season to taste. Cover and refrigerate until ready to use.

This recipe makes about 1 cup.