Tartare Dressing

Ingredients

• 3 tbsps. of oil
• 2 tbsps. of flour
• 1 tbsp. of finely chopped onions
• 2 yolks of eggs
• % pt. strong bouillon
• 2 tbsps. of chopped mixed pickleg
• 1 tsp. mustard
• 1 tbsp. of chopped capers
• 3 thsps. lemon juice or vinegar
• Salt to taste
• 1 pinch of pepper

Method

1. 1

   Oil, onion, flour are fried light brown, bouillon added, seasoned with mustard, lemon juice, salt and pepper and cooked slowly for 15 minutes, then strained through a fine sieve.

2. 2

   Stir until cold, then stir in the 2 yolks of eggs and the pickles and capers.

3. 3

   Taste it again.

4. 4

   It should be quite thick.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 80. The excerpt below is the record exactly as published.

ARTARE, DRESSING. Quantity for 6 Persons. 3 tbsps. of oil Salt to taste 2 tbsps. of flour 1 pinch of pepper 1 tbsp. of finely chopped onions 2 yolks of eggs % pt. strong bouillon 2 tbsps. of chopped mixed pickleg 1 tsp. mustard 1 tbsp. of chopped capers 3 thsps. lemon juice or vinegar

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