Sauce R6moulade

Name: Sauce R6moulade
Ingredients: 2 small peeled shallots; enough vinegar to cover; one dessert-spoonful of capers; 3 small gherkins; 2 anchovy fillets; about J pint of well made mayonnaise sauce

From Recherché entrées, 1907

Presented as published in 1907. 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

609Calories

6 gProtein

45 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories609 kcal

Protein6.4 g

Carbohydrates45 g

Fiber3.2 g

Sugars16 g

Total Fat44 g

Saturated Fat8.9 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat24 g

Cholesterol25 mg

Sodium2037 mg

Potassium421 mg

Calcium108 mg

Iron1.7 mg

Magnesium34 mg

Phosphorus100 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.1 mcg

Vitamin C11 mg

Vitamin A30 mcg

Vitamin E4.7 mg

Vitamin K133 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate34 mcg

Choline34 mg

Caffeine0 mg

Water226 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 83. The excerpt below is the record exactly as published.

Sauce R6moulade. Chop finely 2 small peeled shallots, put them into a stew-pan with enough vinegar to cover, and cook for ten minutes ; then add a few tarragon leaves, one dessert- spoonful of capers, 3 small gherkins, and 2 anchovy fillets all chopped finely. When cold, mix with about J pint of well made mayonnaise sauce

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