Tartare Sauce

Ingredients

• a tea-spoonful of vinegar
• two tablespoonfuls of oil

Method

1. 1

   Mix raw yolks with oil and vinegar in the specified proportions until well beaten together.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 51. The excerpt below is the record exactly as published.

tartare sauce, iced. Cream is, of coui'se, a great addition, but the usual mixture of eggs, oil, mustard, and vinegar, will give you a good result. And this leads me to discuss at once the two sauces I have just mentioned. * A tea- spoonful of anchovy vinegar is in this case better than lime, juice. — W. I Most delicious with cold roast beef. — W. SAUCES— CONTINUED 91 Mayonnaise sauce is certainly one of the most useful, and popular of all the sauces we attempt out here. In order- ing it, if you know what to say, and give good materials, you may be certain of success. Be sure that the oil you give is thoroughly good, or the result will be very painful ; and examine your mustard, vinegar, and eggs. Assuming that these are all satisfactory, set to work in the following manner : — Commence with the dry ingredients, and put into a soup-plate, or slop-basin, the cold, very hard-boiled yolks of two eggs, a salt-spoonful of salt, a dessert-spoonful of mustard powder, a tea-spoonful of finely-minced shallot, and a dust of white pepper. Bruise these together thoroughly with the back of a silver spoon. Now, add a little oil, and work your materials to a paste, dropping in the oil patiently by degrees until you get it nice and moist; next throw in the yolks of two raw eggs, and continue your working, adding oil without measure, and judging by your eye when you think you have made enough sauce, for the tarragon vinegar you finally add will not be more than a good table-spoonful. The moment the vinegar is added, the sauce will assume a creamy appearance, and when worked sufficiently, will be ready for the block tin strainer (to get rid of " onion atoms," lumps of egg, &c.,) and then for the table. If made on the plains, early in the afternoon, the sauce-boat should be placed in the ice-box ; but, to be successful, mayonnaise sauce ought, if possible, to be made as near the time of service as possible. "When cream is used, it takes the place of the oil, but if only a little can be spared, a dessert-spoon- ful may be added to the sauce I have described with good effect. All mayonnaise sauces should he iced, if only for a few minutes. The points in this sauce to be noted are, the order in which the various ingredients should be employed, the use 92 CULINARY JOTTINGS FOR MADRAS. of the raw yolks in conjunction with the hard-boiled (they produce the thick creaminess you want), the liberal use of good oil, and the addition last of all, in sparing quantity, of the tarragon vinegar. You do not want an acid sauce at all, remember. English cooks, as a rule, ruin their mayonnaise and salad dressings, by measuring the oil and vinegar they use in equal portions ! No artist measures these ingredients.* You might as well expect a painter to tell you the number of gi^ains of the colours he used in painting a pictuiT. You must not omit a little onion, but whilst permitting the flavour " scarce suspected to animate the whole," you must on no account permit the " atoms to lui'k within the bowl" — the ladies in Sydney Smith's days were perhaps less critical in the matter of this fragrant bulb, than are our fail' enslavers in the present year of gi-ace. " Tar tare sauce" is the same as the above, without the use of hard-boiled eggs : raw yolks alone should be used, and the oil and vinegar should be added in the following proportions ; a tea-spoonful of the latter, to two table- spoonfuls of t

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