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Tartar Butter

Tartar butter from 1900: 60 g butter is blended cold with 1 tbsp chopped parsley, ½ tsp mustard and 1 tsp lemon juice. A cold seasoned butter for fried meat and fish.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 183 (falt i det fri)

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About the dish

Et kaldt krydret smør med persille, sennep og sitron – en «tartar» i betydningen syrlig, kaldt smør til stekt kjøtt og fisk. Røres kaldt så det ikke smelter. Fra Erken & Caroline Steens «Kogebog for skole og hjem» (1900).

How to make it

  1. 1

    Blend together

    Blend butter, chopped parsley, mustard and lemon juice together well while the butter is cold. Shape it and chill until serving.

Changes from the original

Mål modernisert (gr→g, spiseske→ss, theske→ts; «citronsaft» = sitronsaft). Ingen priser i originalen. Metode uendret.

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Frequently asked questions

Why is the butter blended cold?
So that the butter does not melt but stays a firm, mouldable seasoned butter.
What does tartar butter go with?
It goes well with fried meat and fish as a tangy, flavourful accompaniment.

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