Sauce Tartare
Ingredients
- ½ teaspoon mustard
- 1 teaspoon powdered sugar
- ½ teaspoon salt
- Few grains cayenne
- Yolks 2 eggs
- ½ cup olive oil
- 1½ tablespoons vinegar
- Capers, ½ tablespoon each, finely chopped
- Pickles, ½ tablespoon each, finely chopped
- Olives, ½ tablespoon each, finely chopped
- Parsley, ½ tablespoon each, finely chopped
- ½ shallot, finely chopped
- ¼ teaspoon powdered tarragon
Steps
- Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl in pan of ice-water. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly. Keep in cool place until ready to serve, then add remaining ingredients.
More recipes with mustard, powdered sugar, cayenne pepper, eggs, vinegar, capers, pickles, olives, parsley, shallot or tarragon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.