Remoulade Sauce

Ingredients

• two tablespoons of chopped anchovies
• two tablespoons of capers
• a tablespoon of chopped parsley
• one teaspoon of dry mustard
• salt to taste
• pepper to taste
• salad oil
• a few drops of malt vinegar
• one pinch of scraped garlic

Method

1. 1

   Mix anchovies, capers, parsley, mustard, salt, and pepper with salad oil and malt vinegar.

2. 2

   Optionally add garlic.

3. 3

   The sauce is then ready for serving.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 107. The excerpt below is the record exactly as published.

tablespoonfuls of capers and a little vinegar; stir them for some time into a half pint of thick melted butter. This sauce is for boiled mutton. SAUCES. 251 GELEBT SAUCE. Mrs. Woodhull Condict Wash a large bunch of celery, and pare it clean; cut in pieces, and boil it gently in a small quantity of water till it is quite tender; add a little pepper and salt, a piece of butter the size of an egg. Celery Sauce is eaten with boiled poultry. PBINOE OF WALES SAUOE. Mrs. Seeley's Cook Book, Place in a mortar and pound thoroughly the yolks of two hard-boiled eggs, one teaspoonful of finely chopped chives, a few capers, one-fourth teaspoon of mustard, the yolk of one raw egg. Then add one tablespoon of salad oil, one teaspoonful of tarragon vinegar, pepper and salt to taste. Bub through a sieve. It is then ready for use. PRINOESS SAUOE. Mrs, Seeley's Cook Book, Melt one tablespoon of butter in a saucepan and add one tablespoonful of flour. When this comes to boil add a pint of chicken broth, one bay-leaf, a clove of garlic, a sprig of parsley, a head of celery, and one tablespoonful of chopped ham. Cook all together for ten minutes. Then strain. Add a teaspoon of beef ertract and cook a few minutes longer. Then add a tablespoon of Madeira wine, salt and pepper to taste. Serve very hot. Do not cook after adding wine. BBOWN SAUOE. Marion Harland, Make as you would white, but substitute boiling water for the milk, and browned flour for white. Add 252 KIRMESS COOK BOOK. a teaspoonful of kitchen bouquet, the juice of one lemon, pepper and salt. SAUCE TARTARE (NO. 1) Marion Harland. Make a pint of mayonnaise dressing. Into this beat a teaspoonful of mustard, a tablespoonful of minced parsley, a teaspoonful, each, of chopped pickle and minced capers, a dozen drops of onion juice. Beat for a minute, and serve in a sauce-boat. BREAD SAUCE. Tested. Boil half an onion, and half a cup of fine white bread crumbs in one pint of milk until the desired consistency. Eemove the onion without breaking it, add one tablespoon of butter, one-half teaspoon of salt, and a dash of white pepper. PARSLEY SAUCE. {ConirihuUd.) To a good white sauce add three tablespoonfuls of finely-chopped parsley and a little green fruit coloring and let it come to a boil. CIDER SAUCE. Put into a saucepan over the fire one tablesponful of butter and when this begins to bubble stir into it one tablespoonful of flour; cook for one minute, then add slowly one teacupful of highly-seasoned stock; cook for ten minutes, add a cupful of cider, and when it again comes to a boil, strain and serve. This sauce is excellent with boiled ham. SAUCES. 253 GIBLET SAUCE. Contributed. Boil the giblets until tender. Chop them^ but not too fine. Put two tablespoonfuls of butter into a saucepan, with two tablespoonfuls of flour. Add slowly a cupful of the water in which the giblets have been boiled, and a cup and a half of rich milk. Add to this ^he chopped giblets and season with salt and pepper. Serve in sauce-boat. CAULIFLOWER SAUCE. Contributed. To a pint of white sauce add a cupful of boiled chopped cauliflower. Beheat, and when ready to serve stir in a teaspoonful of butter and a tablespoonful of lemon juice. RAVIGOTE SAUCE. Oscar, Waldorf-Astoria. Pour one-half pint of stock into a saucepan, with a small quantity of white wine; chop fine some herbs, such as chervil, tarragon, chives and parsley, or what- ever in season, making about three tablespoons in all, and mix them gently twenty or twenty-five minutes. Mix one tablespoon of flour with one tablespoon of batter, then stir this into the sauce and continue slirring them by the edge of the fire until thick. Squeeze a small quantity of lemon juice into the sauce and serve it. BEMOULADE SAUCE. Oscar, Waldorf-Astoria. Mix together in a basin two tablespoons each of chopped anchovies, that have been preserved in oil, and capers, and add a tablespoon of chopped parsley, one 254 KIRMESS COOK BOOK. teaspoon of dry mustard and salt and pepper to taste. Mix the above ingredients with salad oil and a few drops of malt vinegar; one pinch of scraped garlic

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