Tartar Sauce

Ingredients

• 2 raw yolks
• a tablespoon of salad oil
• 1/2 teaspoon of salt
• a teaspoon of vinegar
• juice of half a lemon

Method

1. 1

   Put 2 raw yolks into a pint bowl, add a tablespoon of salad oil and stir with an egg beater.

2. 2

   Add more oil and continue stirring, adding salt, vinegar, and oil alternately until thick.

3. 3

   Finish with lemon juice.

4. 4

   Mince capers, green pickle, and onion, drain, and stir into the mayonnaise.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 228. The excerpt below is the record exactly as published.

tartar sauce (5 lbs gross breaded and fried 50 sauce 8; 53 cents.) Potatoes, gastronome. Boiled meats (nominal, left over for cold.) Roast lamb, mint sauce ( 3 lbs 40 cents.) Roast veal with dressing ( i^ lbs and stuffing 23 cents.) Beef a la mode (2 lbs 25 cents.) Epigramme of lamb, a I'Allemande, (ii^lbs 15; sauce 5; dumplmg 5— 16 or- ders 25 cents.) New potatoes 12, cabbage 12, rice 3, peas 10, corn 7 — 44 cents. Queen fritters and sabayon (24 fritters 22; sauce 10; 32 cents.) _ j Apple and cherry pies (3 pies 27 cents.) Cake and milk (47 cents.) Nuts, raisins, cheese, crackers, condi- ments {34 cents.) Butter 7, bread 6, coffee, tea, sugar, 16. Total $4 29, 34 persons; 12^ cents a plate. 746— Consomme Solferino. A clear brown consomme with white quenelles in the plates. When boiling the strained broth to clarify it (as at No. 139) add a tablespoon- ful of whole cloves and alspice, giving the finished consomme a spicy flavor, and add a little extract of meat or a well browned roast chicken to color and en- rich it. To make the quenelles; boil ^ cup farina in three times as much milk, as at No. 761, making a stiff porridge ot it, add salt, nutmeg and two raw yolks, pound all to.:;ether, let cool, then roll up m balls, size of cherries ; boil them in water a few minutes, drain off and put half a dozen in each plate. 747— Fried Black Bass, Tartar Sauce Split the fish, divest them of skin, which can be done by cutting close with a sharp knife or else by dippmg in hot water; cut m small pieces, salt well, roll in flour only, and fry in a kettle of hot iard. Serve with potatoes in some speci- al form in the same plate, and tartar sauce in a separate dish. 748— Tartar :>auce. It is mayonaise sauce with minced pickle, capers and onion added. Put 2 raw yolks into a pint bowl, add a tablespoon of salad oil and stir to- gether with an egg beater, add more oil and continue stirring, throw in ^ tea- spoon of salt and it will become thick al- most immediately ; then add a teaspoon of vinegar, then 2 of oil and continue un- til you have enough for the purpose con- stantly^ stirring the sauce, adding oil twice and vinegar once alternately and always in very small portions, and at the finish or when you have near a cupful, squeeze in the juice of half a lemon

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