Sauce Vinegarette

Ingredients

• 1 tablespoonful of good consomme
• 1 teaspoonful of paprika
• 3 tablespoonfuls of tarragon vinegar
• 1 teaspoonful of salt
• 1 teaspoonful of sugar
• 1 tablespoonful of capers
• 1 tablespoonful of grated or finely chopped onion
• 2 tablespoonfuls of chopped gherkin

Method

1. 1

   Add to 1 tablespoonful of good consomme 1 teaspoonful of paprika, 3 tablespoonfuls of tarragon vinegar, 1 teaspoonful of salt, 1 teaspoonful of sugar, 1 tablespoonful of capers, 1 tablespoonful of grated or finely chopped onion, and 2 tablespoonfuls of chopped gherkin.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 24. The excerpt below is the record exactly as published.

teaspoonful of salt, a saltspoonfitl of pepper, and the scented vinegar made according to the recipe for sauce Hollandaise. This sauce is served cold, as an accompaniment to broiled steak, or fish, either broiled or planlved. SL:Pi:i\'l()K' COOK i;0()|\ 39 Tiger and Champion Hats AI^SO A KUJ^J^ J^I?s J^: OF FITKKISIIIXO G0033S. Pear/ cnn/ .Ucn^^ S/rce/s. M. A. KAHIS". Mayonnaise Sauce. I'm ilic volks of "i ciii^s in ,1 cilil <i)ii|)-(lisli or bowl: \)Viii liiiiillv. add a <aU- >|)oi)iirid of salt, and slowly. (In)|) l)v drop, (i (al)]('S|ioonriils of oIIa'c oil; add a few dl'n|» of IcMioH juice and il will hr ready lo use. W I'.crc a lai'^c ([uaniily of drcssinu- is nrcilcd add nioi'o oil. 2 csi'g.'^ will liold a j)int of oil, ])i'o\idinu' yon ;idd a lilllc \in('iiai' now and tlicu. Cream of Horseradish Sauce. Add to (■) ial)l('s| nfnls of i^ralcd lioi>c-radi>li llio yolk of 1 cgu- and J- a tea- spoonfnl of salt : mix 1 liorou^ldy. add a tablespoon ful of y-ood vinegar and then fold in eand'nlly a _| of a cuprnl of creani whipped to a stilT froth. If the horsei-adisli is already in vine!.':ar omit_ the taiilespoonrnl of vinegar and press the horseradish mitil dry. 'This is one of the nieesi of sauces to serve with cold roasted beef or mutton, or with hot corned ])eef. Sauce Vinegarette. Adil to I tablespnonfuls ol' good consomme I a teaspoonful of paprika, 3 table- s])oonruls of tarragon vinegar. I ''^ teaspoonfnl of salt, a teas]ioonft]l of sugar, a table- s|)()onfu' of ca])ers, a tables|)oonrul of grateil oi- tinelv cho])ped onion and 2 table- .-poon fills of chopped gher

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