Frenchside

Remoulade Sauce

Name: Remoulade Sauce
Yield: 4 servings
Cuisine: French
Ingredients: a small quantity of tarragon; a small quantity of chervil; a small quantity of burnet; an onion; the yolks of three hard-boiled eggs; a spoonful of mustard flour; a little grated nutmeg; about a gill of good oil; two tablespoonfuls of French vinegar

From Practical household cookery, 1891

Serves 4

Cayenne can be added if desired.

Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 47. The excerpt below is the record exactly as published.

REMOULADE SAUCE. Blanch a small quantity of tarragon, chervil, bumet, and an onion; then chop and pound the lot in a mortar with the yolks of three hard-boiled eggs, add salt and pepper to taste, a spoonful of mustard flour and a little grated nutmeg; pour all into a basin, and add gradually to it, in small quantities, about a gill of good oil ; work the com- pound with a wooden spoon exactly as a Mayonnaise sauce, then pour two tablespoonfuls of French vinegar

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