Cucumber Pickle Sauce

Ingredients

• a table-spoonful of capers
• a table-spoonful of unmixed mustard
• the yolks of three raw eggs
• half a pint of best olive oil
• about three table-spoonfuls of either tarragon or chilli vinegar
• the cucumbers

Method

1. 1

   Pound the capers and mustard until smooth, then beat in the yolks of the eggs.

2. 2

   Gradually add the olive oil, first by drops, then by teaspoonfuls, mixing well.

3. 3

   Add the vinegar, stirring well after each addition.

4. 4

   Rub through a fine sieve, stir in the cucumbers, and bottle.

5. 5

   Cover with bladder and store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1514. The excerpt below is the record exactly as published.

a table-spoonful of capers, and a table-spoon- ful of unmixed mustard. Pound these ingre- dients until they foi-m a smooth paste and are thoroughly blended, then beat them up with the yolks of three raw eggs. Add very gradually, first by drops and then by tea-spoonfuls, half a pint of best olive oil, and afterwards about three table-spoonfuls of either tarragon or chilli vinegar, beating the sauce well between every addition. Rub it through a fine sieve, stir the cucumbers

Cook this with the app: pantry check, scaling, and the assistant.