Recipes > Sauces & Spreads > Tartar Sauces > Tartare


(Fish and cold meats)


To a cupful of Mayonnaise made with mustard, add one tablespoonful of capers, three olives, and two gherkins, all chopped very fine; also the juice expressed from some pounded green herbs, as in green Mayonnaise or Ravigote; or chop the herbs fine and mix them in the dressing. A good Tartare sauce can be made by using tarragon vinegar and a little onion-juice when mixing the Mayonnaise, and adding parsley and capers, both chopped very fine, just before serving it.


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The Century Cook Book (1901).

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