Sauce Tartare

Ingredients

• one half teaspoonful dry mustard
• the same amount each powdered sugar
• the same amount each powdered sugar and salt
• a quarter teaspoonful cayenne
• the yolks of two fresh eggs
• a cupful of olive oil
• two tablespoonfuls of tarragon or other vinegar

Method

1. 1

   Mix mustard, sugar, salt, and cayenne.

2. 2

   Add egg yolks and stir.

3. 3

   Gradually add olive oil, stirring until thick.

4. 4

   Thin with lemon juice if needed.

5. 5

   Add vinegar and mix well.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 18. The excerpt below is the record exactly as published.

Sauce Tartare. — This is one of the standbys that no housekeeper liable to the unexpected appearance of guests should be without. It can be used in an emer- gency for so many different things. It is delicious with fish, cold or hot, broiled or deviled chicken, tongue, beef, cauliflower or potato salad. It is easy to make, the only essentials being good materials, everything cold, and the oil added very slowly at first. After that it may be poured in in larger quantities and more frequently. Mix in a small bowl one half teaspoonful dry mustard, the same amount each powdered sugar and salt, and a quar- ter teaspoonful cayenne. Add the yolks of two fresh eggs, and stir. Measure out a cupful of olive oil and add a few drops at a time, stirring until it thickens. If it begins to thicken too much to stir easily, thin with a little lemon juice, adding oil and lemon alternately until you have used all the oil and two tablespoonfuls of lemon juice. Lastly beat in two tablespoonfuls of tar- ragon or other vinega

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