Lastly, add the taragon vinegar and seasoning.
Note.—Success in making this sauce depends on first dividing the yolks completely from the whites. Secondly, in keeping them and the oil quite cold. Thirdly, on adding the oil, drop by drop, until the sauce is perfectly thick. If the sauce is made in a warm place, or the oil mixed in too quickly, it is apt to curdle. Should this occur, put a yolk in another basin and very slowly add the sauce to it, stirring briskly; this will generally make it smooth again. Two yolks will be sufficient for any quantity of sauce, taragon vinegar being added in proportion to the oil used.
[Tartare Sauce.]
- Ingredients—2 yolks.
- ¼ pint of salad oil.
- 2 tablespoonfuls of taragon vinegar.
- 1 teaspoonful of finely-chopped parsley.
- A few capers, or a chopped gherkin.
- Pepper and salt.
- If liked, a teaspoonful of ready-made mustard.
Method.—Proceed as in making Mayonnaise Sauce; adding when the sauce is ready the parsley, capers, mustard, and seasoning.
Egg Sauce.
- Ingredients—1 oz. of butter.
- ¾ oz. of flour.
- ½ pint of milk.
- Lemon juice.
- Pepper and salt.
- 1 or 2 hard-boiled eggs.
Method.—Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk, and stir and cook well.