212 Sauce Tartare

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 8 yolks of hard-boiled eggs in a basin; crush and work them to a smooth paste. Season with a pinch of salt and milled pepper and add 1 litre ( pt or U.S. cups) oil and 2 tbs vinegar as for making Mayonnaise. Finish with 20 g ( oz) purée of spring onions or chives made by pounding them with 2 tbs Mayonnaise then passing through a fine sieve.

This sauce is suitable for serving with cold fish and shellfish, cold meat and poultry and may also be served with poultry and meat cooked à la Diable.