Tartare Sauce

Ingredients

• a few sprigs each of parsley
• a few sprigs each of chervil
• a few sprigs each of tarragon
• one shalot
• the white part of the quarter of a head of celery
• three boned anchovies
• half a dozen capers
• the rind of half a lemon
• two or three tablespoonfuls of Mayonnaise sauce
• one tablespoonful of mustard flour
• a pinch of white pepper
• a few drops of lemon-juice

Method

1. 1

   Mince herbs, shallot, celery, anchovies, capers, and lemon rind.

2. 2

   Squeeze out juice, mix with Mayonnaise sauce, mustard flour, white pepper, and lemon juice before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 47. The excerpt below is the record exactly as published.

a few drops of lemon-juice; PRACTICAL HOUSEHOLD COOKERY. 105 proceed to work ibis sauce in the same manner as above with a wooden spoon and by pouring half a pint of good olive- oil, almost drop by drop, into the basin to begin with, till the half of the oil has been properly mixed, then a larger quantity at a time can be poured in. Keep stirring to and fro without stopping till the sauce assumes its proper con- sistency, then squeeze the juice of quarter of a lemon, and add gradually a gill of good French vinegar ; stir the while, and when the sauce is of a nice appearance sprinkle a small pinch of white pepper, the juice of two lemons, a little grated nutmeg, and a few sprigs of chervil chopped finely ; mix these ingredients well together, pour it into a sauce- boat, and serve. 220. MAYONNAISE RAVIGOTE SAUCE. Blanch in boiHng salt water for a few minutes a small quantity each of chervil, tarragon, parsley, the white part of a small head of celery, and one shalot ; then let them get cold, and pound them in a mortar with four washed and boned anchovies ; add three tablespoonfuls of Velout^ sauce, rub the lot through a tammy sieve, and at the moment of serving mix it with half the quantity of Mayonnaise sauce previously made as in the preceding number. Note, — The above Mayonnaise sauces are generally served as a dressing with any kind of cold fish, lobster, or cold fowl. 221. TARTARE SAUCE. Mince finely a few sprigs each of parsley, chervil, tarragon, and one shalot, as well as the white part of the quarter of a head of celery, three boned anchovies, half a dozen capers, and the rind of half a lemon ; put the io6 PRACTICAL HOUSEHOLD COOKERY. lot into a cloth and twist it, so as to squeeze the jaice ont, then mix the minced substance with two or three table- spoonfuls of Mayonnaise sauce (No. 219), to which add one tablespoonful of mustard flour, a pinch of white pepper

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