Sauce Tartars

Ingredients

• 1/2 teaspoon mustard
• 1/2 teaspoon salt
• few grains cayenne
• 2 egg yolks
• 1 1/2 tablespoons vinegar
• 1/2 cup oil
• 1/2 tablespoon finely chopped capers
• 1/2 tablespoonful finely chopped pickles
• 1/2 tablespoon finely chopped olives
• 1/2 tablespoon finely chopped parsley
• 1/2 tablespoon finely chopped chives

Method

1. 1

   Mix mustard, salt and cayenne, add egg yolks and when well mixed, add 1/2 tablespoon vinegar.

2. 2

   Add oil gradually and as mixture thickens add the remainder of the vinegar.

3. 3

   When ready to serve add the remaining ingredients.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 21. The excerpt below is the record exactly as published.

G. 2 tablespoons vinegar or lemon juice 4 tablespoons oil Yz teaspoon salt y^ teaspoon paprika Add seasonings to the oil, then beat in the vinegar or lemon juice, adding it a little at a time. French dressing may be made in quantities by placing the in- gredients in a bottle and shaking well. Although the dressing separates in standing it may be combined .again by shaking thoroughly each time just before serving. « MAYONNAISE 1 ^%^ yolk 1 cup oil 1 tablespoon lemon juice or vinegar 1 teaspoon salt Yz teaspoon paprika Method 1. Beat egg yolk, add seasonings, then the lemon juice or vinegar, and mix thoroughly. Into this mixture drop the oil slowly, at first beating constant- ly. When it begins to thicken, the oil may be added more rapidly. If too thick, then with the lemon juice or vinegar. Method 2. If all the ingredients are thoroughly chilled, the egg, seasoning, acid and oil may be put together in a bowl and combined by beating with a dover beater. This saves time and a good dressing results. 70 WARCOOKBOOK COOKED DRESSING (Custard Foundation). 4 whole eggs or 8 yolks 2 tablespoons sugar or honey, or 4 tablespoons corn syrup 1 cup vinegar or fruit juice Yz teaspoon salt Heat the liquid in the top part of a double boiler and pour slowly into the beaten eggs. Add season- ings and cook the mixture over water till thick. When cool, thin with either plain or whipped cream or beat- en ^^^ white. This dressing is especially good for fruit salads. This will make one pint. COOKED DRESSING (White Sauce Basis). 2 tablespoons flour 1 whole egg or two yolks 1 tablespoon fat 1 teaspoon salt Yz cup water mustard Yz cup vinegar paprika Yz tablespoonful sugar or syrup Melt the fat and stir in the flour. Add water slow- ly, stirring constantly. Cook directly over fire until it thickens. Then add vinegar and cook quickly until very thick. Remove from fire and add beaten ^^'g. The fat may be omitted especially if the two ^%g yolks are used, since two egg yolks contain 4-5 tablespoon of fat. This dressing is especially good for meats and vegetables. It will keep indefinitely. When used, thicken with sweet or sour cream or beaten egg whites. This will make % pint. WARCOOKBOOK 71 SAUCE TARTARS. Yi teaspoon mustard Yz teaspoon salt few grains cayenne 2 egg yolks Xy-i tablespoons vinegar Yz cup oil Yi tablespoon finely chopped capers Yi tablespoonful finely chopped pickles Y2 tablespoon finely chopped olives Y2 tablespoon finely chopped parsley Y2 tablespoon finely chopped chives

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