TARTAR, SAUCE TARTARE (1896)
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)
SAUCE TARTARE
Ingredients
• 1/2 teaspoon mustard.
• 1 teaspoon powdered sugar.
• 1/2 teaspoon salt.
• Few grains cayenne.
• Yolks 2 eggs.
• 1/2 cup olive oil.
• 1 1/2 tablespoons vinegar.
• 1/2 tablespoon Capers, finely chopped.
• 1/2 tablespoon Pickles, finely chopped.
• 1/2 tablespoon Olives, finely chopped.
• 1/2 tablespoon Parsley, finely chopped.
• 1/2 shallot finely chopped.
• 1/4 teaspoon powdered tarragon.
Directions
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.
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