• 1 egg yolk
• 2 tsp fresh-squeezed lemon juice
• 1 tbsp Dijon mustard
• 2 cups canola oil
• ½ onion, brunoise (finely diced)
• 2 dill pickles, finely diced
• ½ tsp Worcestershire sauce
• sriracha chili sauce to taste
• pinch of salt

Special Equipment

• dish towel
• whisk
• small mesh sieve

1. Put a mixing bowl on a moist dish towel to keep it steady
2. Add egg yolk, lemon juice and mustard and mix to incorporate all ingredients
3. Slowly drizzle in canola oil, whisking vigorously. Once ingredients start to come together, you can add the oil more quickly, still whisking continuously
4. Mix in onions, pickles, sriracha and Worcestershire and season with salt. Check flavor and adjust seasoning as desired
5. Place in a small serving dish and serve with Chef Keith Pooler's Fried Clams

Note - Tartar sauce will last about 1 week covered in the refrigerator