Frenchside
Remoulade Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
Nutrition per serving
80Calories
4 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein4.5 g
Carbohydrates14 g
Fiber1.4 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol3.4 mg
Sodium147 mg
Potassium22 mg
Calcium9.3 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C5 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0.5 mcg
Choline3.4 mg
Caffeine0 mg
Water34 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 117. The excerpt below is the record exactly as published.
Remoulade sauce. Chop up some parsley, chives, capers, anchoyies, and a head of garlic, add a little mustard and salt, stir into olive oil
Cook this with the app: pantry check, scaling, and the assistant.