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Sauce Tartare
1 teaspoon powdered sugar 1/2 teaspoon salt Few grains cayenne Yolks 2 eggs ½ cup olive oil 1½ tablespoons vinegar
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
Home › Fish And Meat Sauces › Sauce Tartare
1 teaspoon powdered sugar 1/2 teaspoon salt Few grains cayenne Yolks 2 eggs ½ cup olive oil 1½ tablespoons vinegar