A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This sauce is good for fried or boiled fish, boiled tongue, fish salad, and may be used with fried and broiled meats.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
raw yolks of two eggs
half a teacupful of pure olive oil
three tablespoonfuls of vinegar
one tablespoonful of made mustard
one teaspoonful of sugar
quarter of a teaspoonful of pepper
one teaspoonful of salt
one teaspoonful of onion juice
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Modern guidance to help you succeed with this vintage recipe
This is a classic emulsion sauce where egg yolks act as an emulsifier, binding oil and vinegar that would normally separate. The lecithin in egg yolks creates microscopic droplets of oil suspended in vinegar, forming a stable, creamy sauce. Adding oil slowly while whisking vigorously creates smaller droplets, resulting in a thicker, more stable emulsion. The acid from vinegar and pickled ingredients not only adds flavor but also helps stabilize the emulsion by adjusting pH.
Make Ahead
The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Note that tartare sauce is best used within 24 hours of preparation for optimal flavor and texture. If the sauce appears separated after refrigeration, whisk vigorously or blend briefly to re-emulsify.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Because this sauce contains raw egg yolks, it should not be left at room temperature for more than 2 hours. Do not freeze, as the emulsion will break upon thawing. Stir gently before serving if any separation has occurred.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Note that tartare sauce is best used within 24 hours of preparation for optimal flavor and texture. If the sauce appears separated after refrigeration, whisk vigorously or blend briefly to re-emulsify.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Because this sauce contains raw egg yolks, it should not be left at room temperature for more than 2 hours. Do not freeze, as the emulsion will break upon thawing. Stir gently before serving if any separation has occurred.
