Sauce à la Tartare
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 1 egg yolk
- oil
- vinegar
- parsley
- mustard
- pepper
- salt
- 1 spoonful paté de diable or French mustard
Instructions
- Mix the egg yolk with oil, vinegar, chopped parsley, mustard, pepper, and salt. A spoonful of paté de diable or French mustard may be added to make the sauce more piquante.