Recipe(tried): UKRAINIAN TARTAR SAUCE

This sauce has been around the Ukrainian kitchen for hundreds of years. Its name is intriguing. For centuries, Ukraine had a long and sorrowful encounter with the Tartars, yet this sauce has survived with its name intact. It may have been introduced into Ukrainian cuisine by Tartars who settled in the Ukraine and were assimilated; many villagers had Tartar surnames. Tartars may have been good cooks; it is speculated that they introduced pasta to Italy as early as the thirteenth century. So why not this sauce to the Ukraine, where it is often served with roasted and smoked meats, as well as fish?

6 egg yolks, cooked
2 tablespoons oil
1 teaspoon prepared mustard
1 tablespoon cider vinegar
1 tablespoon prepared horseradish
3 tablespoons sour cream
1 teaspoon sugar
2 tablespoons chopped dill pickles

Mash egg yolks, add other ingredients, and mix well. Pour into a glass jar and cover. Keeps in refrigerator for 1 week or so.