Mustard Sauce (Remoulade)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any kind of broiled fish.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 459. The excerpt below is the record exactly as published.
Mustard Sauce ( Remoulade ) Put half cup good butter in a small saucepan on the tea kettle to melt; add hall tablespoon mustard, some chili vinegar, and one tablespoon chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.