SAUCE TARTARE
(Boston Cooking-School Cook Book, 1896)


Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting howl 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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SEAFOOD SAUCES: from Anchovy Catchup to White Sauce