Frenchside

Remoulade Sauce

Name: Remoulade Sauce
Yield: 1 servings
Cuisine: French
Ingredients: a medium-sized white onion; the yolks of two hard-boiled eggs; a level teaspoonful of dry mustard; a level tablespoonful of sugar; two tablespoonfuls of oil; four tablespoonfuls of vinegar; a palatable seasoning of salt and cayenne

From Miss Corson's practical American cookery and household management, 1885

Serves 1

Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 230. The excerpt below is the record exactly as published.

a medium-sized white onion ; rub the yolks of two hard-boiled eggs through a sieve with a potato-masher, add to them a level teaspoon- ful of dry mustard, a level tablespoonful of sugar, two table- spoonfuls of oil, the grated onion, four tablespoonfuls of vinegar, and a palatable seasoning of salt and cayenne. Mix all these ingredients smoothly, and use them with \he celery. GREEN REMOULADE SAUCE

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