Remoulade Sauce

Ingredients

• 3 tbsps. of fine oil
• 1 1/2 tbsps. of lemon juice
• 1 1/2 tbsps. of flour
• 1 tsp. of mustard
• % pt. of bouillon
• 2 hard boiled yolks of eggs
• 1 pinch of pepper
• 1 raw yolk of egg
• 1/2 tsp. of sugar

Method

1. 1

   Stew the oil and flour a little while, add the bouillon, cook, strain and stir until cold.

2. 2

   Stir the hard boiled yolks of eggs together with the raw yolk, lemon juice, mustard and gradually stir in the oil mixture.

3. 3

   Season with salt, pepper and sugar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 78. The excerpt below is the record exactly as published.

RBMOULADE SAUCE. Quantity lor 6 Persons. 3 tbsps. of fine oil 1 % tbsps. of lemon juice 1% tbsps. of flour 1 tsp. of mustard % pt. of bouillon Salt 2 hard boiled yolks of eggs 1 pinch of pepper 1 raw yolk of egg Vz tsp. of sugar Preparation: Stew the oil and flour a little while, add the bouillon, cook, strain and stir until cold. Stir the hard boiled yolks of eggs together with the raw yolk, lemon juice, mus- tard and gradually stir in the oil mixture. Season with salt, pepper and sugar. It is served with beef, eggs and head- cheese. No. 21— WHITE FRICASSEE SAUCE. For Chicken Fricassee or Veal Fricassee. Quantity for 6 Persons. 1 small piece of butter 1 tbsp. of lemon juice 2 tbsps. of flour Salt 1 pt. bouillon 1 pinch of pepper V2 wineglass of white wine Preparation: Melt the butter and stir in the flour, add the bouillon, stir and boil 5 minutes, add white wine, lemon juice, salt, pepper and set to simmer gently. No. 22— ONION GRAVY. For Boiled Beef. Quantity for 6 Persons. 1 small piece of butter Salt 1 medium sized onion 1 pinch of pepper 1 tbsp. of flour 1 tbsp. of vinegar Vz pt. bouillon Preparation: Brown the butter with the sliced onion, stir in the flour, add the bouillon and season with salt, vinegar and pepper. Cook the gravy 10 minutes and strain through a fine sieve. — 166 — No. 23— PEARL ONION GRAVY. Quantity for 6 Persons. 1 small piece of butter 1 % tbsps. of vinegar % tbsp. of sliced onion Salt 1 % tbsp. of flour 1 pinch of pepper % pt. of bouillon 2 yolks of eggs 2 tbsps. of small pearl onions Preparation: Prepare the gravy just like onion gravy, No. 22. After the gravy has been strained, put in the pearl onions, cook for 1 minute and stir in the yolks of eggs, but do not cook any longer. No. 24^PICKLE GRAVY. Quantity for 6 Persons. 1 piece of butter % tsp. of meat extract 2 tbsps. of sliced onion Salt, pepper 1% tbsps. of flour % tbsp. of vinegar % pt. of bouillon 1 tsp. of sugar 2

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