Sauce Tartare

Ingredients

• the yolks of three eggs
• a spoonful of mustard
• one of vinegar
• three spoonfuls of salad oil

Method

1. 1

   Mix yolks, mustard, and vinegar, then slowly add salad oil while stirring over heat until hot but not boiling.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 22. The excerpt below is the record exactly as published.

aspoonful of mustard added last of all. Frequently served with cutlets and steaks, notably with pork. There are two distinct kinds of wdiite sauce — viz., Sauce hlanclie Farisienne and Sauce hlanclie Norm ancle. Parisienne. Dissolve in a saucepan a small lump of butter, and work into it as much baked flour or potato flour as it will absorb ; when smooth, add a few spoonfuls of water to it. When this boils, add to it a fresh quantity of butter cut in small pieces — enough to make the required quantity of sauce. Stir steadily until all is completely p.c. P 66 SA UCES. dissolved, but do not let it boil again. The juice of half or a whole lemon is added at the last. Normande. Moisten a spoonful of Jecule or flour with suf- ficient water, add to it a small lump of butter, and milk, to make the requi/iite quantity; stir over the fire until it boils freelv. then season and add lemon juice. White rouXj to which is added milk, or milk and wat-er, makes this sauce to perfection. A little thick cream added at the last greatly improves white sauce. Sauce Poulette. Make a white sauce accordincr to either of the above ; allow an onion and a few herbs to simmer in it for a while, then strain, and stir in the beaten yolk of an ^^^^^ Sauce Soubese. Chop up finely a dozen or more shallots, frizzle them slowly in a little butter, dredge a little floor over them, then stir in a tumblerful of hot water; let simmer for a little time. The sauce may then be strained, or not, as desired. SA UCES. 67 but it should receive the addition of salt^ pepper, and a spoonful or two of cream. Served with mutton. Sauce Ravig-ote. Hot. — Put into a saucepan a teacupful of water or clear stock, add to it a spoonful each of minced chives, shallots, chervil, tarragon, mustard and cress, pepper and salt, and one of vinegar. Boil these together for five minutes, then stir in a small lump of butter, and a teaspoonfnl of potato flour wetted with water to thicken it. Gold. — Take the same herbs, after mincing them, and pound them in a mortar; add to them the raw yolk of an og^. Mix well together, and add, drop by drop, three spoonfuls of salad oil. A spoonful of viuegar and one of made mustard are stirred in last of all. Sauce Tartare. Mix togetlier the yolks of three eggs, a spoon- ful of mustard and one of vinegar, then add slowly three spoonfuls of salad oil

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