No Spam Recipes

Sauce Tartare

A dish where mustard and powdered sugar do the work.

Fish And Meat Sauces

contains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 ml mustard
  • 5 ml powdered sugar
  • 2 ml salt
  • Few grains cayenne
  • Yolks 2 eggs
  • 120 ml olive oil
  • 22 ml vinegar
  • Capers, Pickles, Olives, Parsley — ½ tablespoon each, finely chopped
  • ½ shallot, finely chopped
  • 1 ml powdered tarragon

Steps

  1. In a bowl, mix the mustard, powdered sugar, salt, and cayenne.
  2. Add the egg yolks and stir until thoroughly mixed. Set the bowl in a pan of ice-water.
  3. Add the olive oil, at first drop by drop, stirring with a wooden spoon or wire whisk.
  4. As the mixture thickens, dilute it with the vinegar, then add the remaining oil more rapidly.
  5. Keep the sauce in a cool place until ready to serve.
  6. Just before serving, add the chopped capers, pickles, olives, parsley, and shallot, and the powdered tarragon.

Steps last refined 2026-11-13 — we sharpen our recipes every week, so check back.

Nutrition (estimated, per serving)
Calories495
Protein0.1 g
Fat54.0 g
Carbs3.7 g
Fiber0.1 g
Sodium594 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States