Remoulade Sauce

Ingredients

• some fresh parsley to make three teaspoonfuls
• three chives
• eighteen capers
• two anchovies
• two shallots
• one clove of garlic
• a teaspoonful of salt
• a teaspoonful of French mustard
• two tablespoonfuls of wine vinegar
• two gills of olive oil

Method

1. 1

   Chop parsley, chives, capers, anchovies, shallots, and garlic finely.

2. 2

   Mix in a basin with salt, mustard, and egg yolks.

3. 3

   Gradually add wine vinegar and olive oil while whisking until creamy.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 119. The excerpt below is the record exactly as published.

Remoulade Sauce, — Take some fresh parsley and chop very fine, sufficient to make three teaspoonfuls, three chives, eighteen capers, two anchovies, two shal¬ lots, one clove of garlic ; chop all together very finely and place in a basin, adding a teaspoonful of salt, a tea¬ spoonful of French mustard, and the yolks of two eggs. Pour in two tablespoonfuls of wine vinegar, whisk the whole together, and, whilst doing so, add two gills of olive oil

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