Sauce Tartare

Name: Sauce Tartare
Cuisine: France
Ingredients: 8 hard-boiled egg yolks; a large pinch of salt; pepper from the mill; 1 litre oil; 2 spoonfuls vinegar; 20 grammes purée of green onion or of chives; 2 spoonfuls Mayonnaise

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

8 hard-boiled egg yolks
a large pinch of salt
pepper from the mill
1 litre oil
2 spoonfuls vinegar
20 grammes purée of green onion or of chives
2 spoonfuls Mayonnaise

Instructions

Crush the hard-boiled egg yolks in an earthenware bowl and work them into a smooth paste.
Season with a large pinch of salt and pepper from the mill.
Work the sauce up with the oil and the vinegar.
Pound the green onion or chives in the mortar, let the purée down with the Mayonnaise, and pass it through the fine sieve.
Complete the sauce with this purée.