Tartar Green Sauce

Ingredients

• the yolks of two uncooked eggs
• one gill and a half of olive oil
• one table-spoonful of lemon juice
• two of vinegar
• one of mustard
• half a teaspoonful of sugar
• one teaspoonful of salt
• one-tenth of a teaspoonful of cayenne
• one teaspoonful of onion juice
• two table-spoonfuls of capers
• two of cucumber pickles
• one of butter
• one teaspoonful of chopped parsley

Method

1. 1

   Pound parsley and butter to a smooth paste, strain, then pound capers and pickles to a paste and strain into the same bowl.

2. 2

   Beat egg yolks and dry ingredients until thick, then gradually add oil and vinegar, followed by lemon juice and onion juice.

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 Green Sauce. The yolks of two uncooked eggs, one gill and a half of olive oil, one table-spoonful of lemon juice, two of vine- gar, one of mustard, half a teaspoonful of sugar, one teaspoonful of salt, one-tenth of a teaspoonful of cayenne, one teaspoonful of onion juice, two table-spoonfuls of capers, two of cucumber pickles, one of butter, and one teaspoonful of chopped parsley

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