Home › Left-Over Poultry › Sauce Tartare

Sauce Tartare

This sauce is made like the above dressing, with the addition of chopped capers, olives, pickles, and parsley. Omit the cream.

Maître d'Hôtel Butter (for Steak and Broiled Fish) 3 tablespoonfuls but- 1 teaspoonful lemonter juice I full teaspoonful finely chopped parsley Cream the butter well, gradually beat in the lemon-juice, and finally add the chopped parsley.

Spread over the hot steak or fish just before serving.