Tartare sauce

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

raw yolks alone should be used ↝ Egg, yolk only, raw [Eggs and omelets]
a tablespoonful of French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
half an ounce of chopped chives ↝ Chives, raw [Vegetables and Vegetable Products]
half an ounce of gherkins minced ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
a teaspoonful of the latter [vinegar] ↝ Vinegar [Mustard and other condiments]
two tablespoonfuls of the former [oil] ↝ Oil, safflower [Fats and Oils]
finely minced tarragon ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
burnet

Instructions (6)

Use raw yolks alone.
Incorporate a tablespoonful of French mustard.
Add half an ounce of chopped chives and half an ounce of minced gherkins.
Add oil and vinegar in the proportions of one teaspoonful of vinegar to two tablespoonfuls of oil, well beaten together.
Repeat the addition of oil and vinegar mixture until enough sauce is made.
Garnish with finely minced tarragon, chives, and burnet until the sauce has a speckled green appearance.

Original Text

Tartare sauce is the same as the above, with a fine herbs garnish and a little higher seasoning; raw yolks alone should be used; a tablespoonful of French mustard should be incor-porated therewith, half an ounce of chopped chives, and half an ounce of gherkins minced. The oil and vinegar should be added in the following proportions: a teaspoonful of the latter to two tablespoonfuls of the former, well beaten together, and oftentimes repeated till enough sauce is made. Add as garnish finely minced tarragon, chives, and burnet, in sufficient quantity to give the sauce a speckled green appearance.

Notes

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