Cold Remoulade Dressing

Name: Cold Remoulade Dressing
Yield: 1 servings
Ingredients: 3 hard boiled yolks of egg; 2 raw yolks; % cup of fine salad oil; % cup thick sour cream; 3 tbsps. lemon juice or vinegar; 1 tbsp. chopped capers; % tbsp. chopped sardines; 1 pinch of salt; Pepper

From The art of German cooking and baking, 1922

Serves 1

Very fine.

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 81. The excerpt below is the record exactly as published.

COLD REMOULADE DRESSING. Very fine. Quantity for 6 Persons. 3 hard boiled yolks of egg 1 tbsp. chopped capers 2 raw yolks % tbsp. chopped sardines % cup of fine salad oil % tbsp. mustard % cup thick sour cream 1 pinch of salt 3 tbsps. lemon juice or vinegar Pepper

Cook this with the app: pantry check, scaling, and the assistant.