Tartar Sauce

Directions

1. 1
   In the food processor combine the egg yolks and malt vinegar.
2. 2
   With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky.
3. 3
   When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added.
4. 4
   Add the remaining ingredients and taste for seasoning.
5. 5
   Season with salt, if needed.
6. 6
   Transfer to a container with a lid and refrigerate until ready to use.
7. 7
   Dips away!
8. 8
   *RAW EGG WARNING
9. 9
   Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
10. 10
    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.