Sauce Tartar

Ingredients

• a tablespoonful of parsley
• add it to a mayonnaise sauce
• a tablespoonful of chopped capers
• two or three olives
• a small gherkin
• a tablespoonful of any chopped pickle
• a teaspoonful of onion juice

Method

1. 1

   Chop a tablespoonful of parsley very fine and rub it to a paste.

2. 2

   Add it to a mayonnaise sauce; mix and add a tablespoonful of chopped capers, two or three olives chopped very fine, a small gherkin or a tablespoonful of any chopped pickle, and a teaspoonful of onion juice.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 11. The excerpt below is the record exactly as published.

sauce tartar, and those savory dish sauces which heighten the flavor of fish, flesh and game. These elaborate sauces are not in the least complicated, but require materi- als and seasonings not usually found in the every- day American kitchen,, and, moreover, require the delicate taste and trained hand of an intelligent cook. The chief causes of failure in even the more simple sauces are the use of inferior materials, and the lack of constant stirring and careful atten- tion while the sauce is heating. Lard or suet can- not be substituted for good, sweet butter; corn- 42 My Best 250 Recipes starch or coarse flour will not take the place of fine flour. Ingredients must be carefully meas- ured. SAUCES ONE OF THE FINE ARTS OF COOKERY An untrained cook with an untrained palate cannot make a perfect sauce. Sauces and soups are the fine arts of cookery, and the person who undertakes them must understand tastes and flavors, as well as chemistry. Cold butter put into a hot saucepan spoils the sauce; saucepan and butter must heat slowly together, and the butter must not be left to boil, or both flavor and diges- tibility are spoiled. An iron saucepan will not produce a delicate sauce. Keep a dainty white granite pan especially for sauces. Each sauce should be fitted or adapted to the vegetable or meat or fish with which it is to be served. Fish requires a slightly acid sauce; for it either lemon juice or vinegar may be used. Roots used as vegetables, such as turnips, carrots, etc., not containing much nourishment, may be covered with a cream or an egg sauce. Aspara- gus, summer squash, cooked radishes, artichokes are better with sauce Hollandaise. One rounding or two level tablespoonfuls of butter and one rounding or two level tablespoon- fuls of flour will thicken half a pint of liquid. The rounding measurements are used in the reci- My Best 250 Recipes 43 pes. Seasonings must be added to harmonize with the articles with which the sauce is to be served. Blend the fat and flour, and add the liquid cold, if possible. Stir constantly until the mix- ture boils. This method insures a smooth sauce, prevents the boiling of the butter and more thor- oughly cooks the starch. Eggs must be added after the sauce is taken from the fire; then cook slightly over hot water. Add salt and pepper at last. FOR FISH, MEAT AND POULTRY WHITE, MILK OR CREAM SAUCE Rub together a tablespoonful of butter and one of flour; add half a pint of cold milk, stir until boiling; take from the fire, add half a tea- spoonful of salt and a saltspoonful of white pep- per. Serve with boiled mutton, potatoes, white meats or green vegetables. ENGLISH DRAWN BUTTER Rub together a tablespoonful of butter and one of flour. Add slowly half a pint of boiling water, beating all the while. Boil for a moment, take from the fire; add half a teaspoonful of salt, a saltspoonful of pepper, and then stir in another tablespoonful of butter. Serve with summer squash, stewed cucum- bers or other green vegetables. 44 My Best 250 Recipes By adding the juice of half a lemon this sauce will answer nicely for fish. CHILLI SAUCE Peel, cut in halves and press out the seeds from six good-sized tomatoes ; chop the flesh very fine and drain the pulp in a sieve until dry. Add a saltspoonful of celery seed, a tablespoonful of grated onion, two tablespoonfuls of tarragon vinegar, half a teaspoonful of salt and a drop of Tabasco. Rub the mixing-spoon with a clove of garlic. Stir the mixture for a moment and serve with boiled or broiled lobster, or with cold meats. If fresh, sweet, red chillies are at hand put one in the oven until the skin cracks, peel it off, remove the seeds, chop the flesh fine and use it in the place of Tabasco. SAUCE HOLLANDAISE Heat in a saucepan a slice of onion, a bay leaf, a little chopped celery or a saltspoonful of celery seed, a clove of garlic mashed, and four tablespoonfuls of tarragon vinegar. When re- duced one-half strain and 'cool. Rub together one tablespoonful of butter and one of flour ; add half a pint of boiling water and stir until boiling. Take from the fire; add the yolks of two eggs beaten; reheat; add a tablespoonful of butter cut in blocks, half a teaspoonful of salt, a dash of My Best 250 Recipes 45 pepper and the vinegar. Press through a fine sieve. This is one of the best of the fish sauces. A plain sauce Hollandaise may be made by adding the yolks of two eggs slightly beaten and two tablespoonfuls of tarragon vinegar to English drawn butter. SAUCE BEARNAISE Beat the yolks of four eggs ; add four table- spoonfuls of olive oil and four of stock; stir and cook over hot water until jelly-like. Be careful or it will curdle. Take from the fire; add half a teaspoonful of salt, a saltspoonful of pepper and the scented vinegar made according to the recipe for sauce Hollandaise. This sauce is served cold, as an accompaniment to broiled steak, or fish, either broiled or planked. MAYONNAISE SAUCE Put the yolks of two eggs in a cold soup-dish or bowl; beat lightly, add a saltspoonful of salt, and slowly, drop by drop, six tablespoonfuls of olive oil; add a few drops of lemon juice and it is ready for use. Where a large quantity of dressing is needed add more oil. Two eggs will hold a pint of oil, providing you add a little vinegar now and then. 46 My Best 250 Recipes SAUCE TARTAR Chop a tablespoonful of parsley very fine and rub it to a paste. Add it to a mayonnaise sauce; mix and add a tablespoonful of chopped capers, two or three olives chopped very fine, a small gherkin or a tablespoonful of any chopped pickle, and a teaspoonful of onion juice

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