Tartare Sauce

Ingredients

• 2 yolks of eggs
• (4 pint of salad oil
• 1 teaspoon Tarragon vinegar
• 1 tablespoon chopped gherkins or capers
• 1 tablespoon French vinegar
• 1 teaspoon made mustard
• Salt to taste
• Pepper to taste

Method

1. 1

   Put yolks in a bowl, add salt and pepper, stir well.

2. 2

   Gradually add oil while stirring constantly.

3. 3

   Then add mustard, vinegar, and gherkins or capers.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 42. The excerpt below is the record exactly as published.

salt to taste. 1 oz. butter. 108 PORTLAND WOMAN'S EXCHANGE COOK BOOK Peel and quarter the onion and simmer in the milk till quite tender. Crumble the bread into small pieces, removing any of the hard outside crust. Place in saucepan and strain the milk over it. Cover and let it remain for an hour, and soak. Then beat with a fork till very smooth, add the sea- soning of pounded mace, cayenne and salt, and ounce of butter; let it boil up once and serve. A small quantity of cream may be added before sending to table. To be served with turkey or fowl. Mrs. Stevens. Caper SaAce for Boiled Mutton. 2 oz. of butter. 1 oz. flour. |/2 pint of cold water. Salt. 2 tablespoons capers. 1 teaspoon vinegar. Mix the flour and butter together in a stewpan, stir in Vi pint of cold water, and let it boil for 5 minutes. Salt to taste, stir in 2 tablespoons of capers cut in halves, and the caper vinegar. Let it simmer for 2 minutes and it is ready for use. Mrs. Charles Clark. Cranberry Sauce. Boil together 2 cups of water and 2 cups of .sugar for a few minutes. Put 1 quart of washed cranberries into this syrup, cover closely and set on back of stove for 5 minutes, then cook for 5 minutes and leave covered till cool. The cranberries will retain their shape and color. Mrs. A. F. Biles. Sauce HoUandaise. '/2 pint of melted butter. Yolks of 5 eggs. 2 teaspoons lemon juice. Salt and cayenne. SAUCES 109 Put the butter and the yolks of eggs in a saucepan, stand- ing in another pan of hot water. Whisk it well over the fire till it thickens; it must not boil. Season to taste with salt and cayenne, and at the last stir in the lemon juice. £. A. D. Horseradish Sauce. ]4 pint of whipped cream. 2 dessertspoons of grated horseradish. 1 small spoonful mixed mustard. Salt, pepper. One tablespoon white vinegar. Mix together and serve. Miss Rotherham. Onion Sauce. 4 medium-sized onions. y^ pint of milk. Salt and pepper. 1 dessertspoon butter. 1 dessertspoon flour. Peel the onions and boil gently for 15 minutes in boiling salted water. Then throw into another pan of boiling salted water, and boil till tender, about II/2 to 2 hours. Drain, pass through sieve, and let all the water drain from them. Melt the butter, cook the flour in it, add the milk a little at a time and stir to a boil. Season, add the onions, boil up once more and serve with roast mutton. Mrs. Stevens, Sauce Piquante. 1 shallot. Yi carrot. 3 mushrooms. 1 sprig of thyme. 1 bay leaf. 1 dessertspoon butter. 1 tablespoon Harvey sauce. 1 teaspoon flour. Yi pint of brown stock. 1 10 PORTLAND WOMAN'S EXCHANGE COOK BOOK 2 tablespoons vinegar. Salt and cayenne. Clean vegetables, cut very fine, reduce them in the vinegar, and fry them in the butter; add the flour, then stir in the brown stock, the thyme, bay leaf and Harvey sauce. Let it simmer for 20 minutes, add the salt and cayenne, and strain through a cloth. O. fv. C.- Tomato Sauce. 1 teaspoon butter. 1 small slice bacon. 1 carrot. 1 turnip. 1 onion. 1/2 pint stock. 1 dessertspoon flour. Yi lb. tomatoes. 1 sprig parsley. 1 sprig thyme. 6 pepper corns. Seasoning. Dissolve the bacon, cut up, with the butter in a saucepan. Slice the vegetables fine, and fry with the parsley, thyme and pepper corns, without browning. Stir in the flour, fry it a little, then remove the saucepan from the fire, and stir in the stock gradually. Add the tomatoes sliced and the seasoning. j Simmer slowly one hour, then pass through a fine sieve, re- I heat and serve. School of Cookery, London. Tartare Sauce. 2 yolks of eggs. (4 pint of salad oil. 1 teaspoon Tarragon vinegar. 1 tablespoon chopped gherkins or capers. 1 tablespoon French vinegar. 1 teaspoon made mustard

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