Tartare Sauce—Economical (Hot)

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. Béchamel sauce
  • 1–2 egg yolks
  • 1 tablesp. crea


Mix the egg yolks and cream, stir them into the hot sauce well below boiling-point. Cook the egg yolk without boiling it. Add the gherkin, capers and parsley and flavour with lemon juice or vinegar. Serve at once.

Serve with salmon and other fish.