Great Tartare Sauce for Salmon

Lots of people buy tartare sauce, but it’s very easy to make.
It’s very important, though, to have the eggs at room temperature.
There’s far less risk of the sauce splitting if they’re at room temperature.

Ingredients:

1 egg yolk, at room temperature
1/2 tsp Dijon mustard
1 tbsp white wine vinegar or lemon juice
6 oz. sunflower vegetable oil
2 tsp capers (I love capers and put in 2 tbls) (if using capers in vinegar, rinse them before using and pat dry)
2 tsp baby dills, very finely chopped
1 tsp very finely chopped shallot
1 tsp very finely chopped parsley

Duh... (normally "Preparation" is this sub-heading)

*Recipe May be mulitplied to fit your needs. I usually make extra, but I don't push it past 7 days in fridge depending on egg's "best by" date.