Recipes > Sauces & Spreads > Tartar Sauces > Sauce Tartare

Sauce Tartare


  • 1/2 teaspoon mustard
  • 1 teaspoon powdered sugar
  • 1/2 teaspoon salt
  • few grains cayenne
  • yolks of 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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The Boston Cooking-School Cook Book (1896).

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