Frenchside

Sauce Remolade

Name: Sauce Remolade
Cuisine: French
Ingredients: eight boiled eggs; two raw ones; one gill of oil; two tablespoonfuls onion; two of parsley; two of capers; one of mustard; pinch of white pepper; three tablespoonfuls vinegar

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Use for cold meats, fish, or game.

Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 7. The excerpt below is the record exactly as published.

SAUCE REMOLADE. Mix well eight boiled eggs, two raw ones, one gill of oil, chop fine two tablespoonfuls onion, two of parsley, two of capers, one of mustard, pinch of white pepper, last three tablespoonfuls vinegar

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