Frenchside
Remouladen Sauce
From German cookery for the English kitchen, 1906
A little chopped onion, also capers, may be added.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 33. The excerpt below is the record exactly as published.
Remouladen Sauoe. Far 6 Persons. . Ttme of Preparation : i hour. 4 hard-boiled yolks of eggs. 1 i teaspoonful chopped 1 raw yolk. parsley. 2 oz. German mustard. Tarragon vinegar^ salt and \ pint salad oil. | pepper to taste. I finely-chopped Sardelle.
Cook this with the app: pantry check, scaling, and the assistant.