Sauce Tartare

Ingredients

• 2 raw eggs Egg yolks
• 1 pint Olive oil
• 2 tablespoonfuls Vinegar
• 2 tablespoonfuls Lemon juice
• 1/2 teaspoonful Salt
• 1/4 teaspoonful Cayenne pepper
• 1 each Shallot, finely chopped
• 2 tablespoonfuls Capers, finely chopped
• 2 tablespoonfuls Olives, finely chopped
• 2 tablespoonfuls Cucumber pickles, finely chopped
• 1 tablespoonful Parsley, chopped
• 1/4 teaspoonful Powdered tarragon
• 2 tablespoonfuls Boiling water

Instructions

1. 1Beat the egg yolks with a small wooden spoon or silver fork. Add the salt and cayenne pepper and mix again; then add all of the vinegar and lemon juice, beating it in gradually with an egg-beater. When the mixture is smooth, beat in half a teaspoonful of oil. Continue beating in the oil, increasing the quantity added at one time to a teaspoonful, and finally to a tablespoonful, until the whole quantity has been used. Lastly, beat in two tablespoonfuls of boiling water, one at a time. Cover with a china or glass plate and set aside in a cool place.
2. 2To each cup of mayonnaise dressing add one shallot, chopped fine, two tablespoonfuls, each, of finely chopped capers, olives and cucumber pickles, one tablespoonful of chopped parsley, and one-fourth a teaspoonful of powdered tarragon.