Classic Tartar Sauce

Put egg yolks in a warmed dry bowl. Season with salt and pepper, and whisk for about a minute or until the yolks become slightly paler in color. Add the vinegar and whisk until thoroughly mixed.

Whisking constantly add the oil drop by drop to begin with. When the sauce starts to thicken, pour in the remaining oil in a thin steady stream whisking rhythmically. Add only enough oil to give the mayonnaise a soft but firm consistency. It should be firm enough to hold its shape when lifted with a spoon. If it is too thick then whisk in 1 to 2 teaspoons of additional vinegar or warm water.

To make tartar sauce blend in the chopped gherkins, capers and fines herbes. Serve with fresh, hot crab cakes.

Quick Tartar Sauce
For a quick tartar sauce use 1 1/2 cup good quality commercially prepared mayonnaise and stir in the capers, gherkins and fines herbes.