Tartar Sauce
From Modern cookery, in all its branches, 1884
Serves 4
Use French mustard for a better flavor.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 150. The excerpt below is the record exactly as published.
TARTAR SAUCE. (Sauce a la Tartar e). Add to the preceding remoulade , or to any other sauce of the same nature, a teaspoonful or more of made mustard, one of finely-minced shalots, one of parsley or tarragon, and one of capers or of pickled gherkins, with a rather high seasoning of cayenne, and some salt if needed
Cook this with the app: pantry check, scaling, and the assistant.