American
Tartar Sauce
A historical side recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 1 tablespoon Vinegar
- 1 teaspoon Lemon Juice
- ¼ teaspoon Salt
- 1 tablespoon Worcestershire Sauce
- ⅓ cup Butter
Make it
Method
- 1
Mix vinegar, lemon juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into first mixture.
Source & rights
Where this recipe comes from
Tartar Sauce, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.