Pickles

Pickles

Ingredients:
1/2 shallot, finely chopped
1/4 teaspoon powdered tarragon or 1 tablespoon tarragon vinegar.

Directions:
64
Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed,
setting bowl in pan of ice−water. Add oil, at first drop by drop, stirring with a wooden spoon
or
wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly.
Keep
in cool place until ready to serve, then add remaining ingredients.
65
Hot Sauce Tartare
1/2 cup White
Sauce I
Capers
1/2 tablespoon
each, finely
chopped
1/3 cup
Mayonnaise
Pickles
1/2 shallot,
finely chopped
Olives
1/2 teaspoon
vinegar
Parsley
Chapter XVIII − FISH AND MEAT SAUCES 323
The 1918 Fanny Farmer Cookbook
To white sance add remaining ingredients. Stir constantly until mixture is thoroughly heated,
but
do not let it come to the boiling−point. Served with boiled, steamed, or fried fish.
66
Hot Mayonnaise
Yolks 2 eggs