Tartar Sauce From Scratch - cooking recipe

Ingredients

2 egg yolks
1 teaspoon Dijon mustard
1 garlic clove, crushed
1/2 lemon juice
1 liter sunflower oil
2 teaspoons capers, chopped
2 teaspoons chives, chopped
2 teaspoons cornichons, chopped
2 teaspoons horseradish
2 teaspoons tarragon, chopped (optional, my husband isn't over keen on it so I often leave it out)
1 cornichon, sliced and fanned (optional decoration)

Preparation

Whisk the Egg Yolks with the Mustard, Garlic until they thicken up and lighten a little.
Continue whisking while slowly adding the Oil - drip by drip at first, then I drizzle the Oil slowly down the inside of the bowl until the mayonaise starts to thicken.
When the mayonaise starts to get very thick, slacken it off with some of the Lemon Juice.
Continue to add the Oil and thin down again with the Lemon Juice until all the Oil has been used. You may not need all of the Lemon Juice.
Stir in all the other ingredients to the Mayo to make the Tartar Sauce.
Serve in a bowel of your choice, emelished with one whole cornichon, sliced 5 times lengthways almost through to the end and fanned out a little.