TARTARE SAUCE

Ingredients

• the yolks of two eggs
• a teaspoonful of salt
• a good pinch of white pepper
• a pinch of cayenne
• a teaspoonful of mustard
• a pint of salad oil
• about a quarter of a gill of tarragon vinegar
• a good tablespoonful of cold Bechamel sauce
• two tablespoonfuls of chopped gherkins
• one of chopped capers
• one of chopped parsley
• about a teaspoonful of finely chopped tarragon
• and chervil

Method

1. 1

   Mix egg yolks with salt, pepper, cayenne, and mustard.

2. 2

   Gradually add salad oil and vinegar until smooth.

3. 3

   Stir in Bechamel, gherkins, capers, parsley, tarragon, and chervil.

4. 4

   Adjust thickness with lemon juice if needed.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 29. The excerpt below is the record exactly as published.

Tartare sauce, seasoning and frying fat. Skin, draw, wash and wipe the rabbit ; cut it into neat joints, and fry in butter in a saute pan until three -parts done ; sprinkle with a little pepper and salt ; put the pieces to cool ; then trim ; dip each in beaten egg and crumb them ; when set, dip in oiled butter, and egg and crumb again. Place the pieces in a frying basket, and fry a golden colour in clarified fat or lard ; drain ; dish up on a hot dish with a folded napkin or dish paper. Garnish with fried or fresh parsley, and serve with Tartare sauce. Garnish with strips of fried bacon. % 81 THE DUDLEY RECIPES TARTARE SAUCE T)UT the yolks of two eggs in a basin ; place it in a shallow pan containing some crushed ice ; add a teaspoonful of salt, a good pinch of white pepper, a pinch of cayenne and a teaspoonful of mustard. Stir well together, and add gradually a pint of salad oil and about a quarter of a gill of tarragon vinegar. When the sauce is smooth and creamy, stir in a good tablespoonful of cold Bechamel sauce or veloute (whichever is at hand), two tablespoonfuls of chopped gherkins, one of chopped capers, one of chopped parsley and about a teaspoonful of finely chopped tarragon and chervil

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