Tartar Sauce...

-2 EGG YOLKS

-1 EGG

-1 tbsp SALT

-1 tbsp PEPPER

-1 tbsp DIJON MUSTARD

-2 cups high quality OIL (salad or olive)

-1 KOSHER DILL PICKLE minced

-2 tbsp CAPERS minced

-2 tbsp PARSLEY chopped
-2 tbsp SUGAR

-pinch of CAJON SPICE

-LEMON JUICE or WHITE VINEGAR to taste

All in All I have to say this isn't one of my favorites, but this is supposed to be a journal of everything that I make so here it goes.  I started with the Egg and the Egg Yolks blending them together for about 1 minute with my hand mixer.  Having all of my ingredients within hands reach I grabbed the Salt, Pepper and Dijon Mustard and tossed them all in together.

With the mixer still working I poured in the Oil.  I used a measuring cup with the pouring spout so that I could pour the oil in very slowly with my left hand while still mixing with my right.  It helps to put a towel under your bowl so that it doesn't slide all over the place.  I kept mixing till the "mayonnaise" at this point became really thick.  Do not over mix or the oil and the eggs will separate.

Next I chopped up the pickle, capers and parsley and tossed them in along with the cajon spice and lemon juice and mixed them all together.

If your feeling up to the challenge and really feel like the jarred tartar sauce isn't cutting it...give this a try...or if you have another recipe, send it my way.

update...my buddy Rich suggested I add a couple tablespoons of sugar...well he was right, the sugar definitely brought the sauce to another level.