Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

TARTARE SAUCE No. 1
("The Settlement" Cook-Book, 1903)


Chop very fine a small onion, twelve capers. Place these in an earthen bowl with one-half teaspoonful dry English mustard, two raw yolks, one-quarter teaspoonful salt, and one-eighth teaspoonful pepper. Pour in very lightly one cupful good olive oil.
 

TARTARE SAUCE No. 2.
("The Settlement" Cook-Book, 1903)

    1 teaspoon mustard,
    1/8 teaspoon pepper,
    1 teaspoon powdered sugar,
    1/4 teaspoon salt,
    Few drops of onion juice,
    1/2 cup of oil,
    3 tablespoons vinegar,
    1 tablespoon chopped olives,
    1 tablespoon capers,
    1 tablespoon pickles,
    2 yolks.
     

Mix in the order given, add the yolks and stir well. Add the oil slowly, then vinegar and chopped ingredients. Will keep for several weeks.


 

 

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