Put the egg, mustard and lemon juice in a very narrow, taller vessel and whip with a hand blender until frothy. Then pour in the oil in a small stream and gradually while constantly mixing. Always move the stick slightly up and down. This continues until all the oil is used up. The mayonnaise should be very creamy and not runny. If you want to use the finished product, you have to use 200 g.

Boil the 2 eggs hard, quench and remove the shell. Peel the onion. Drain the gherkins and capers. Then finely chop these 4 ingredients separately. Cut the chives into rolls, finely chop the parsley.

So that the tartar sauce doesn't get too hearty, first mix the mayonnaise with the slightly lighter natural yoghurt. Then fold in the finely chopped ingredients and chives and parsley and then season with sugar, salt and a little pepper to taste. In the case of homemade mayonnaise, the amount of lemon juice used there may be sufficient. Some juice may still be needed for a pre-purchased one. Please decide for yourself.