Sauce Tartare

Ingredients

• one cupful mayonnaise dressing
• one tablespoon each of chopped parsley
• one tablespoon each of pickles
• one tablespoon each of capers
• one-half teaspoon onion juice

Method

1. 1

   Mix all ingredients just before using.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 22. The excerpt below is the record exactly as published.

one tablespoon each of water and cream instead of the hot water.—Teacher Domestic Science, Salem College. Maitre d’Hotel Butter One-fourth cup of butter worked with a wooden spoon until creamy, season with one tablespoon of lemon juice, a little chopped parsley, salt and pepper to taste. Serve with broiled fish. Maitre d’Hotel Sauce Add to one cup of drawn butter the juice of one lemon, a little chopped parsley, minced onion, cayenne pepper and salt. Beat while simmering, add the yolks of two eggs, and serve. Mint Sauce Chop fresh mint very fine, and over it pour good cider vinegar. Sweeten to taste, cover and let stand one hour before using. THE TWIN-CITY HOUSEWIFE thirty-five Mushroom Sauce One tablespoon each butter and flour, one-half cup cream, one- half can mushrooms, one-half cupful mushroom liquor, salt and pepper to taste. Cut the mushrooms in halves with a silver knife. Do not put them in until sauce begins to thicken, as they should cook only long enough to be heated through. The sauce should be served at once. Sauce Tartare One cupful mayonnaise dressing, one tablespoon each of chopped parsley, pickles and capers, one-half teaspoon onion juice

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