Tartar Butter Sauce

Ingredients

• the yolks of three uncooked eggs
• three-fourths of a cupful of butter
• half a teaspoonful of salt
• one-fifth of a teaspoonful of cayenne
• one teaspoonful of sugar
• one table-spoonful of mustard
• four table-spoonfuls of vinegar
• one of lemon juice
• one generous table-spoonful of chopped cucumber pickles
• one generous table-spoonful of capers

Method

1. 1

   Beat butter to a smooth cream, then beat egg yolks and dry ingredients for five minutes.

2. 2

   Gradually add creamed butter, then vinegar and lemon juice, beating thoroughly after each addition.

3. 3

   Finally, add chopped ingredients.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 250. The excerpt below is the record exactly as published.

Tartar Butter Sauce. Use the yolks of three uncooked eggs, three-fourths of a cupful of butter, half a teaspoonful of salt, one-fifth of a teaspoonful of cayenne, one teaspoonful of sugar, one table-spoonful of mustard, four table-spoonfuls of vine- gar, one of lemon juice, one generous table-spoonful each of chopped cucumber pickl

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