Tartar Sauce No. 2

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 teaspoon mustard
  • 1 tablespoon chopped olives
  • teaspoon pepper
  • 1 tablespoon chopped capers
  • Few drops onion juice
  • 1 teaspoon powdered sugar
  • Yolks 2 raw eggs
  • ¼ teaspoon salt
  • ½ cup olive oil
  • 1 tablespoon chopped cucumber pickles
  • 3 tablespoons vinegar
  • 1 tablespoon parsley


Mix seasonings in the order given; add the yolks, and stir well; setting the bowl in a pan of ice water, add oil slowly, then the vinegar and chopped ingredients. This will keep for several weeks if kept in a cool place. Serve cold over fish or meats.