Tartare sauce was as common in the 1800’s as Tartar (no “e”) sauce is today. Ingredients are still readily found (thank goodness). Uses are mostly consistent with trending American cuisine with one exception. The White House Cook Book, 1887, recommended pairing this sauce with broiled and fried fish…and boiled tongue (ooh, I don’t think so). Note, they didn’t mention whose tongue but likely, they were referring to beef. Let’s hope.
You’ll need egg yolks (easy), pure olive oil (easy), vinegar (make that white distilled, easy), mustard, sugar, pepper, salt, onion juice (fairly easy), chopped capers and cucumber pickle (I used dill pickles).
About that onion. A citrus juicer/smasher works well. Chop the onion into pieces that will fit in the juicer, then squeeze until you have what you need. If anyone has other suggestions on how to juice an onion, please comment!
Whip the egg yolks, chop anything caper size or smaller, and blend.
I think I can see myself in that spoon.
I’d be lying if I said I loved Tartare sauce. But it has it’s uses. Check out the recipe for smoked salmon on flower cucumbers, Smoked Salmon Tartare on Cucumbers.
- 2 egg yolks
- half a teacup full of olive oil (just over ⅓ cup)
- 3 tablespoons of vinegar (I used white distilled)
- 1 tablespoon of mustard
- 1 teaspoon of sugar
- ¼ of a teaspoon of chopped capers
- 1 teaspoon of chopped cucumber pickle (I used dill pickles)
- Mix egg yolks, olive oil, vinegar, mustard, sugar.
- Blend in chopped capers and pickles.