Sauce Tartare

Ingredients

• a tablespoonful of chopped gherkins
• a tablespoonful of olives
• a tablespoonful of parsley
• a tablespoonful of capers
• a half teaspoonful of salt
• a half teaspoonful of mustard
• a half teaspoonful of powdered sugar
• a half saltspoonful of pepper
• the yolks of two raw eggs
• a half cupful of olive oil
• three tablespoonfuls of vinegar

Method

1. 1

   Make a good mayonnaise, then mix in chopped gherkins, olives, parsley, and capers.

2. 2

   Combine salt, mustard, sugar, and pepper in a bowl, add egg yolks, and beat lightly.

3. 3

   Slowly add cold olive oil, then vinegar, mixing until thick.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 36. The excerpt below is the record exactly as published.

Sauce Tartare. — Make first a good mayonnaise, then finish with the addition of a tablespoonful each of chop- ped gherkins, olives, parsley and capers; mix together in a bowl a half teaspoonful of salt, a half teaspoonful mustard, a half teaspoonful of powdered sugar and a half saltspoonful of pepper; add the yolks of two raw eggs that have been in the ice box long enough to be as cold as possible and beat lightly; measure out a half cup- ful of olive oil and have this cold also ; add the oil slowly at first, then as it begins to thicken it can be poured in more rapidly. When quite thick, add three tablespoonfuls of vinegar

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