Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Sauce Tartare
  Vinaigrette Sauce Hot Sauce Tartare  
CONTENTS · BIBLIOGRAPHIC RECORD

Sauce Tartare

1/2 teaspoon mustard
11/2 tablespoons vinegar
1 teaspoon powdered sugar
Capers
1/2 tablespoon each, finely chopped
1/2 teaspoon salt
Pickles
Few grains cayenne
Olives
Yolks 2 eggs
Parsley
1/2 cup olive oil
1/2 shallot, finely chopped

1/4 teaspoon powdered tarragon or 1 tablespoon tarragon vinegar.

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Vinaigrette Sauce Hot Sauce Tartare  
 
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