I got curious to find out what the original French recipe for tartar sauce was, so, having the advantage of speaking fluent French, I visited a few French cookery sites, and they all said the same thing, namely:
mayonnaise made with olive oil incorporated into hard boiled egg yolks and mustard, seasoned with salt and pepper; Then mix in carefully diced
pickled gherkins, capers, and chopped parsley, tarragon and chives. That's the tartar sauce they do in France. If you add in the chopped cooked whites of the egg, then it turns miraculously into sauce gibriche!
I thought this might be of interest.
di reston
enough is never as good as a feast. Oscar Wilde