Tartare Sauce

Original Recipe

The raw yolks of two eggs, half a teacupful of pure olive oil, three tablespoonfuls of vinegar, one of made mustard, one teaspoonful of sugar, a quarter of a teaspoonful of pepper, one teaspoonful of salt, one of onion juice, one tablespoonful of chopped capers, one of chopped cucumber pickle. Put together the same as mayonnaise dressing, adding the chopped ingredients the last thing. This sauce is good for fried or boiled fish, boiled tongue, fish salad, and may be used with fried and broiled meats.

Ingredients

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  • 2 eggs
  • 1 teacupful of pure olive oil
  • 3 tablespoonfuls of vinegar
  • 1 of made mustard
  • 1 teaspoonful of sugar
  • 1 quarter of a teaspoonful of pepper
  • 1 teaspoonful of salt
  • 1 of onion juice
  • 1 tablespoonful of chopped capers
  • 1 of chopped cucumber pickle

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Instructions

  1. 1

    The raw yolks of two eggs, half a teacupful of pure olive oil, three tablespoonfuls of vinegar, one of made mustard, one teaspoonful of sugar, a quarter of a teaspoonful of pepper, one teaspoonful of salt, one of onion juice, one tablespoonful of chopped capers, one of chopped cucumber pickle.

  2. 2

    Put together the same as mayonnaise dressing, adding the chopped ingredients the last thing.

  3. 3

    This sauce is good for fried or boiled fish, boiled tongue, fish salad, and may be used with fried and broiled meats.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)