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Tartare Sauce

Make 1/2 pint of good mayonnaise with the yolk of a raw egg and the yolk of a hard-boiled one, adding a teaspoonful of French mustard, a teaspoonful of lemon juice and a tablespoonful of tarragon vinegar, after first blending 1/2 pint of olive oil with the two eggs. Add salt and pepper, a tablespoonful of chopped capers, the same of chopped chives, and half as much parsley and gherkins. These must all be minced and pounded as fine as possible. Stir well and press through a sieve. Serve with jellied fish, fried fish, or salads.