Tartare Sauce
From What about fish? (1948).
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A historical recipe
What about fish?, by Hilda Faust and Vera Greaves Mrak (1948).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Excellent with fried or broiled fish 1 cup mayonnaise 3 tablespoons each of finely chopped sweet or sour pickles and olives 1 tablespoon or more chopped parsley 1 .
- Mix ingredients, adding salt and pepper to taste.
- One tablespoon finely chopped minced onion and one tablespoon minced capers may also be added.
Plating
Cookware for this recipe
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Frying pan
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Grill or grill pan
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Chef's knife
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Cutting board