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.
Hot Sauce Tartare
| ½ cup White Sauce I | |
| ⅓ cup Mayonnaise | |
| ½ shallot, finely chopped | |
| ½ teaspoon vinegar | |
| Capers | ½ tablespoon each, finely chopped |
| Pickles | |
| Olives | |
| Parsley | |
To white sauce add remaining ingredients. Stir constantly until mixture is thoroughly heated, but do not let it come to the boiling-point. Served with boiled, steamed, or fried fish.
Hot Mayonnaise
Yolks 2 eggs
2 tablespoons olive oil
1 tablespoon vinegar