96. TARTAR SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
salad-oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
Tarragon-vinegar
some chopped tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
half a shallot ↝ Shallots, raw [Vegetables and Vegetable Products]

To restore decomposed sauce

a good spoonful of cold white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (6)

Place a round-bottomed basin in a deep sauta-pan containing some pounded ice.
Put two raw yolks of eggs into the basin with a little pepper and salt.
With a wooden spoon, using the back part of the bowl, work the yolks of eggs, dropping in at intervals very small quantities of salad-oil and a little Tarragon-vinegar, until a sufficient quantity of sauce is produced.
Bear in mind that the relative quantity of oil to be used in proportion to the vinegar is as five to one.
When the sauce is finished, add some chopped tarragon and chervil, and half a shallot.

To restore decomposed sauce

Should the sauce decompose through inattention, it may instantly be restored to its proper consistency by mixing in it a good spoonful of cold white sauce.

Original Text

96. TARTAR SAUCE.
PLACE a round-bottomed basin in a deep sauta-pan containing some pounded ice, put two raw yolks of eggs into the basin with a little pepper and salt, and with a wooden spoon proceed, with the back part of the bowl, to work the yolks of eggs, dropping in at intervals very small quantities of salad-oil and a little Tarragon-vinegar, until a sufficient quantity of sauce is produced; bearing in mind, that the relative quantity of oil to be used in proportion to the vinegar is as five to one. When the sauce is finished, add some chopped tarragon and chervil, and half a shallot.
In making this sauce, should it decompose through inattention, it may instantly be restored to its proper consistency by mixing in it a good spoonful of cold white sauce.

Notes

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