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RECIPESSauces, Salsas, etc.Cold Sauces pg 2 >  Tartar, Sauce Tartare (1896)


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The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)



• 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.


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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