Tartare Sauce—Cold

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¼ pt. mayonnaise
  • 1 teasp. each of chopped gherkin, chopped olives, chopped capers, chopped parsley


Mix the chopped ingredients into the mayonnaise, add the mustard. Thin to the required consistency with vinegar and wine.

Serve with fried and grilled fish and meat.