Sauce Tartare

This Tartar Sauce recipe is drawn from a 1903 Creole cookbook, a testament to the rich culinary heritage of New Orleans and the surrounding region. Written by Célestine Eustis at a time when the unique blend of French, Spanish, African, and local influences defined Creole cuisine, this sauce exemplifies the use of classic French techniques melded with fresh herbs easily found in Louisiana gardens. At the turn of the 20th century, such sauces were typically prepared at home for elaborate family meals, illustrating both a love for refinement and resourcefulness in using simple, wholesome ingredients. The recipe reflects the era's methodical but unfussy approach, bridging the formal French kitchen and the warmth of Creole hospitality.

Traditionally, this sauce was made by hand in a deep mixing bowl, usually ceramic or glass. A sturdy wire whisk or a wooden spoon would be used to vigorously beat the egg yolks and other ingredients, while slowly trickling in the oil. A sharp kitchen knife, likely carbon steel, would have been used to finely chop the herbs and shallots. Cooks relied on steady hands and practiced technique to create a stable emulsion, evidencing both patience and skill in pre-electric kitchen environments.