Remoulade - French Salad Dressing

Ingredients

• three eggs till hard
• a dessert-spoonful of mustard
• a little salt
• a little cayenne
• three table-spoonfuls of olive oil
• one table-spoonful of plain or tarragon vinegar

Method

1. 1

   Boil the eggs until hard, then cool in cold water and remove the shells.

2. 2

   Pound the yolks with mustard, salt, and cayenne until smooth.

3. 3

   Gradually add olive oil, beating well between each addition.

4. 4

   Once thick, add the yolk of a raw egg and vinegar gradually.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1513. The excerpt below is the record exactly as published.

Remoulade— French Salad Dress- ing.— This sauce is very much like an ordi- nary English salad-dressing-, and is used in the same way. It is also an excellent accompani- ment to chops or cold meats of various kinds. To make it, boil three eggs till hard. Thi-ow them into cold, water, strip off the shell and the white of the eggs, and i)oimd the yolks in a mortar, with a dessert-spoonful of mustard and a little salt and cayenne. When these ingredients are thoroughly blended, and the paste is quite smooth, add, first by drops and afterwards by tea-spoonfuls, three table-spoonfuls of olive oil, and beat the sauce well between every addition. When it is quite thick, add the yolk of a raw egg, and afterwards, very gradually, one table- spoonful of plain or tarragon vinega

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