Tartar Sauce

Ingredients

• The yolks of two uncooked eggs
• half a cupful of oil
• three table-spoonfuls of vinegar
• one of mustard
• one teaspoonful of sugar
• one-quarter of a teaspoonful of pepper
• one of salt
• one of onion juice
• one of chopped capers
• one of chopped cucumber pickles

Method

1. 1

   Make the same as mayonnaise dressing.

2. 2

   Add the chopped ingredients the last thing.

3. 3

   This sauce can be used with fried and broiled meats and fish, and with meats served in jelly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 110. The excerpt below is the record exactly as published.

one of salt, half a tea- spoonful of mustard, half a cupful of vinegar, one table- spoonful of oil. Mix the salt, pepper and mustard together \ then very slowly add the vinegar, and after mixing well, add the oil. The sauce is to be eaten on cold meats or on fish. Piquant Sauce. Two cupfuls of brown sauce, one of consomme^ (common stock will do), four table -spoonfuls of vinegar, two of chopped onion, two of chopped capers, two of chopped cu- cumber pickles, one-fourth of a teaspoonful of cayenne, one teaspoonful of sugar, salt to taste. Cook the onion and vine- gar in a sauce-pan for three minutes ; then add the sauce, consomme^ sugar, salt and pepper. Boil rapidly for five minutes, stirring all the while. Add the capers and pickles, and boil three minutes longer. Tomato Sauce. One quart of canned tomatoes, two table-spoonfuls of butter, two of flour, eight cloves and a small slice of onion. Cook the tomato, onion and cloves ten minutes. Heat the butter in a small frying-pan, and add the flour. Stir over the fire until smooth and brown, and then stir into the tomatoes. Cook two minutes. Season to taste with salt and pepper, and rub through a strainer fine enough to keep back the seeds. This sauce is nice for fish, meat and macaroni. 230 MISS PARLOA'S JSTEW COOK BOOK. Tartar e Sauce. The yolks of two uncooked eggs, half a cupful of oil, three table-spoonfuls of vinegar, one of mustard, one teaspoonful of sugar, one-quarter of a teaspoonful of pepper, one tea- spoonful of salt, one of onion juice, one table-spoonful of chopped capers, one of chopped cucumber pickles

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