Remoulade

Ingredients

• yolks of two or three hard-boiled eggs
• 1 teaspoonful of mustard
• half as much salt
• some cayenne, or white pepper
• two or three tablespoonsful of oil
• two of vinegar
• yolk of 1 raw egg (if curdled)
• 1 tablespoonful of tarragon, cucumber, or eschalot-vinegar
• 1 dessertspoonful of chili vinegar
• a teaspoonful of cavice, or a little of Harvey’s sauce

Method

1. 1

   Pound the yolks of hard-boiled eggs with mustard, salt, and cayenne.

2. 2

   Gradually mix in oil and vinegar.

3. 3

   If curdled, add a raw egg yolk while stirring.

4. 4

   Enhance with additional flavorings if desired.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 142. The excerpt below is the record exactly as published.

a teaspoonful of mustard; two teaspoonsful of salt; one of essence of anchovy; about a quarter of a teaspoonful of very finely-chopped onions, well bruised into the mixture ; three tablespoonsful of oil ; one of vinegar ; the yolks of two eggs, hard boiled. Stir up the salad immediately before dinner, and stir it up thoroughly. N.B. — As this salad is the result of great experience and reflection, it is hoped young salad makers will not attempt to make any im- provements upon it. * SAUCE MAYONNAISE. (For salads, cold meat, poultry , fish, or vegetables.) This is a very fine sauce when all the ingredients used for it are good ; but it will prove an uneatable compound to a delicate taste unless it be made with oil of the purest quality. Put into a large basin the yolks only of two very fresh eggs, care- fully freed from specks, with a little salt and cayenne ; stir these wTell together, then add about a teaspoonful of the purest salad oil, and work the mixture round with a wooden spoon until it appears like cream. Pour in by slow degrees nearly half a pint of oil, continuing * Note. — This receipt, though long privately circulated amongst the friends and acquaintance of its distinguished and regretted author, now (with permis- sion) appears for the first time in print. Y/e could not venture to deviate by a word from the original, but we would suggest, that the mixture forms almost a substitute for salad, instead of a mere dressing. It is, however, an admirable compound for those to whom the slight flavouring of onion is not an objection. 136 MODERN COOKERY. [chap. yi. at cacli interval to work the sauce as at first until it resumes the smoothness of cream, and not a particle of the oil remains visible ; then add a couple of tablespoonsful of plain French or of tarragon vinegar, and one of cold water to whiten the sauce. A bit of clear veal jelly the size of an egg will improve it greatly. The reader who may have a prejudice against the unboiled eggs which enter into the composition of the Mayonnaise, will find that the most fastidious taste would not detect their being raw, if the sauce be well made ; and per- sons who dislike oil may partake of it in this form, without being aware of its presence, provided always that it be perfectly fresh, and pure in flavour, for otherwise it will be easily perceptible. Yolks of fresh unboiled eggs, 2 ; salt, £ saltspoonful, or rather more ; cayenne ; oil, full third of pint ; French or tarragon vinegar, 2 tablespoonsful ; cold water, 1 tablespoonful ; meat jelly (if at hand), size of an egg. RED OR GREEN MAYONNAISE SAUCE. Colour may be given either to the preceding or to the following Sauce Mayonnaise by mingling with it some hard lobster-coral reduced to powder by rubbing it through a very fine hair -sieve : the red hue of this is one of the most brilliant and beautiful that can be seen, but the sauce for which it is used can only be appropriately served with fish or fish-salads. Spinach-green wid impart a fine tint to any pre- paration, but its flavour is objectionable: that of parsley -green is more agreeable. Directions for both of these are contained in the previous chapter. IMPERIAL MAYONNAISE. ( An elegant jellied scuce, or salad-dressing.') Put into a bowl half a pint of aspic, or of any very clear pale jellied stock (that made usually for good white soup will serve for the purpose excellently) ; add to it a couple of spoonsful of the purest olive-oil, one of sharp vinegar, and a little fine salt and cayenne. Break up the jelly quite small with the points of a whisk of osier-twigs, stir the ingredients well together, and then whisk them gently until they are converted into a smooth white sauce. This receipt was de- rived originally from an admirable French cook,* who stood quite at the head of his profession ; but as he was accustomed to purvey for the tables cf kings and emperors, his directions require some curtail- ment and simplifying to adapt them to the resources of common English life. He directs the preparation to be mixed and worked — to use a technical expression — over ice , which cannot always be com- manded, except in opulent establishments, and in large towns. It is * Monsieur Careme, to whose somewhat elaborate hut admirable works, pub- lished thirty years or more since, all modern cooks appear to be specially indebted. chap. VI.] COLD SAUCES, SALADS, ETC. 137 not, however, essential to the success of this sauce, which will prove extremely good if made and kept in a cool larder ; or, if the bowl in which it is mingled be placed in a pan of cold water, into which plenty of saltpetre and sal-ammoniac, roughly powdered, are thrown at the moment it is set into it. In this country a smaller proportion of oil, and a larger one of acid, are usually preferred to the common French salad-dressings, in which there is generally a very small por- tion of vinegar. To some tastes a spoonful or two of cream would improve the present Mayonnaise, which may be varied also with chili, tarragon, or other flavoured vinegar. It should be served heaped high in the centre of the salad, for which, if large, double the quan- tity directed here should be prepared. REMOULADE. This differs little from an ordinary English salad-dressing. Pound very smoothly indeed the yolks of two or three hard-boiled eggs with a teaspoonful of mustard, half as much salt, and some cayenne, or white pepper. Mix gradually with them, working the whole well together, two or three tablespoonsful of oil and two of vinegar. Should the sauce be curdled, pour it by degrees to the yolk of a raw egg, stirring it well round as directed for the Mayonnaise. A spoon- ful of tarragon, cucumber, or eschalot-vinegar, may be added with very good effect ; and to give it increased relish, a teaspoonful of cavice, or a little of Harvey’s sauce, and a dessertspoonful of chili vinegar

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