Tartar Sauce No. 2

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 teaspoon mustard
  • 1 tablespoon chopped olives
  • teaspoon


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.