Tartar Sauce

Ingredients

• the yolk of a cold hard-boiled egg
• the yolks of two raw eggs
• a little salt
• a little pepper
• a pint of good salad oil
• a tablespoonful of finely-chopped gherkins
• half ditto of chopped capers
• half ditto of chopped eschalots
• the same of chopped parsley
• two of French mustard
• a little cayenne pepper
• sugar
• more salt if required

Method

1. 1

   Rub the yolk of a hard-boiled egg through a sieve into a basin.

2. 2

   Add raw egg yolks, salt, and pepper.

3. 3

   Gradually mix in salad oil while stirring until thick.

4. 4

   Moisten with tarragon vinegar, then add gherkins, capers, eschalots, parsley, mustard, cayenne, sugar, and more salt if needed.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 209. The excerpt below is the record exactly as published.

Tartar sauce in the centre, covering the sauce with two chopped leaves of lettuce, and serve. It should be mixed together just before serving. Tartar Sauce. Rub the yolk of a cold hard-boiled egg through a hair sieve into a basin ; add the yolks of two raw eggs, with a little salt and pepper ; mix all together with a wooden spoon. Have a pint of good salad oil in a bottle; hold it with the left hand over the basin, dropping it in very gradually, and with the right continue stirring it round until it becomes rather thick ; then moisten it with a little tarragon vinegar, still keeping it stirred, then more oil, and so on until you have used all the oil, keeping it rather thick ; then add a tablespoonful of finely-chopped gherkins, half ditto of chopped capers, half ditto of chopped eschalots, and the same of chopped parsley, two of French mustard, a little cayenne pepper, sugar, and more salt if required

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