Tartars Sauce

Ingredients

• Two yolks of Eggs
• Salt
• Pepper
• One gill of Salad Oil
• One tablespoonful of French Vinegar
• One teaspoonful of Tarragon Vinegar
• One teaspoonful of made Mustard
• One tablespoonful of chopped Gherkins or Capers

Method

1. 1

   Put the yolks into a basin, add salt and pepper, and stir well with a wooden spoon.

2. 2

   Add the oil drop by drop, stirring well all the time.

3. 3

   Then put in the mustard, vinegar, gherkins, or capers, and the sauce is ready.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 47. The excerpt below is the record exactly as published.

Tartars Sauce. Ingredients, Two yolks of Eggs. Salt and Pepper. One gill of Salad Oil. One tablespoonful of French Vinegar. One teaspoonful of Tarragon Vinegar. One teaspoonful of made Mustard. One tablespoonful of chopped Gherkins or Capers

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