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Remoulade Sauce
From Soyer's standard cookery, 1912
Serves 8
Presented as published in 1912. 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
381Calories
1 gProtein
1 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein1 g
Carbohydrates1.2 g
Fiber0.4 g
Sugars0.4 g
Total Fat41 g
Saturated Fat6.5 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat25 g
Omega-33 g
Cholesterol23 mg
Sodium426 mg
Potassium75 mg
Calcium22 mg
Iron0.8 mg
Magnesium7 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A50 mcg
Vitamin E1.9 mg
Vitamin K201 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline20 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 41. The excerpt below is the record exactly as published.
Remoulade Sauce. To one pint of Mayonnaise add a large tablespoonful each of mustard, gherkins, chopped and pressed capers, one table- spoonful of fine herbs, parsley, chervil, and tarragon, all chopped and mixed, and a teaspoonful of anchovy essence. This sauce is served with cold meat, poultry, and lobster. Cambridge Sauce. Pound together the yolks of six hard-boiled eggs, the washed and dried fillets of four anchovies, a teaspoonful of capers, a dessertspoonful of chervil, tarragon, and chives, mixed. When the whole forms a fine paste, add one tablespoonful of mustard
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