Mousquetaire Sauce

Name: Mousquetaire Sauce
Ingredients: a small handful of chervil; a small handful of tarragon; a few chives; a shallot or two; two spoonfuls of mustard; a little salt; a little pepper; three tablespoonfuls of best salad oil; a dessertspoonful of good vinegar

From Salads, sandwiches, and savouries, 1901

Great addition to dressed crab or lobster.

Presented as published in 1901. 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

Nutrition per serving

425Calories

3 gProtein

12 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories425 kcal

Protein2.9 g

Carbohydrates12 g

Fiber3.3 g

Sugars5.2 g

Total Fat42 g

Saturated Fat3.2 g

Monounsaturated Fat32 g

Polyunsaturated Fat5.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium365 mg

Potassium249 mg

Calcium43 mg

Iron1.2 mg

Magnesium28 mg

Phosphorus71 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C4.9 mg

Vitamin A1.3 mcg

Vitamin E14 mg

Vitamin K3.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate23 mcg

Choline6.9 mg

Caffeine0 mg

Water80 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 57. The excerpt below is the record exactly as published.

Mousquetaire sauce, a delicious addition to either dressed crab or lobster. Mince together finely a small handful of chervil and tarragon, a few chives, a shallot or two, and two spoonfuls of mustard ; stir it all well together, working in gradually a little salt and pepper, then three tablespoonfuls of best salad oil, and a dessertspoonful of good vinegar

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