French
Tartare Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Make in a cool place, serve cold.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 89. The excerpt below is the record exactly as published.
Tartare Sauce, although very like Mayonnaise, is made some- what differently. It should be made in a cool larder, and the bowl should be set over broken ice during the process. Put into the bowl two raw yolks of eggs, a teaspoonful of French mustard, and a small saltspoonful of salt. If French mustard is not liked, use mustard flour. Mix all well together, and then begin to add the oil, being most careful to add it drop by drop. Blend the oil thoroughly with the eggs, and go on, adding a very few drops of oil at a time, till you have used a gill of oil, and the Sauce has become smooth, thick, and creamy. Now stir in a dessertspoonful of vinegar, and add the minced herbs which give to Tartare Sauce its distinctive speckled green appearance. These should be a teaspoonful of minced chervil, of burnet, of gherkins (if liked), and of either minced chives or onion threads, with half a teaspoonful only of minced tarragon
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Cook this with the app: pantry check, scaling, and the assistant.