Tartare Sauce
From Common-sense papers on cookery, 1880
Ensure mayonnaise contains sufficient vinegar.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 45. The excerpt below is the record exactly as published.
tartare sauce, which may briefly be described as follows : — First make some mayonnaise sauce as thick as butter in summer-time, add to it about a tea-spoonful of finely-chopped parsley, chopped on a chopping-board previously rubbed over with a shallot ; mix this in with a good-sized tea-spoonful of French mustard
Cook this with the app: pantry check, scaling, and the assistant.