Frenchside
Remoulade Sauce
From Culinary jottings, 1885
Use French mustard for best results.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 53. The excerpt below is the record exactly as published.
chopped gherkins, parsley, chives and capers, added. For chives, try the green stalks of a few young onions. The mustard used must be French, and a drop or two of garlic-vinegar
Cook this with the app: pantry check, scaling, and the assistant.