Tartare Sauce

Ingredients

1 egg yolk.
100ml grape-seed oil.
50ml olive oil.
2 eschallots, finely diced.
1 tblsp cornichons, finely diced.
1 tblsp parsley, finely chopped.
1 tblsp tarragon, finely chopped.
1 tblsp chives, finely chopped.
1 tsp capers, finely chopped.
1 tsp Dijon mustard.
Dash white wine vinegar.

Method

Whish egg yolk and mustard in a large bowl.
Combine oils, then gradually add oil mixture to egg yolk, whisking constantly to emulsify.
When all oil is added, season well with salt, pepper and white wine vinegar.
Stir through remaining ingredients.
Rest covered for 1 hour, then check seasoning before serving.