Sauce Tartare
| ½ teaspoon mustard | |
| 1 teaspoon powdered sugar | |
| ½ teaspoon salt | |
| Few grains cayenne | |
| Yolks 2 eggs | |
| ½ cup olive oil | |
| 1½ tablespoons vinegar | |
| Capers | ½ tablespoon each, finely chopped |
| Pickles | |
| Olives | |
| Parsley | |
| ½ shallot, finely chopped | |
| ¼ teaspoon powdered tarragon | |
Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl 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.