Tartare Sauce
From Practical home cookery, 1906
This sauce pairs well with grilled salmon.
Presented as published in 1906. 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 Practical home cookery (1906) 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 flavoured with tarragon. The mayon- naise sauce is supposed to contain sufficient vinegar or dilute acetic acid
Cook this with the app: pantry check, scaling, and the assistant.