Sauce Remonlade

Ingredients

• the yelks of four eggs
• half a teaspoonful of salt
• half a teaspoonful of pepper
• half a liter (half a pint) of tarragon vinegar
• five eschalots
• one table-spoonful of capers
• five small cucumber pickles
• a table-spoonful of mustard
• the juice of half a lemon
• a little Cayenne pepper

Method

1. 1

   Put the yelks of four eggs into a bowl, with half a teaspoonful each of salt and pepper, beat in olive-oil until it thickens, then pour in tarragon vinegar and oil alternately until half a liter has been used; chop fine five eschalots, one table-spoonful of capers, five small cucumber pickles, a little tarragon and spinach, beat them together into the prepared sauce.

2. 2

   Add the juice of half a lemon and a little Cayenne pepper.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 36. The excerpt below is the record exactly as published.

SAUCE REM ON LADE. Given to Mrs. William Massie, at Hotel Belle Vue, Munich. Put the yelks of four eggs into a bowl, with half a tea- spoonful each of salt and pepper, beat in olive-oil until it thickens, then pour in tarragon vinegar and oil alternately until half a liter (half a pint) has been used ; chop fine five eschalots, one table-spoonful of capers, five small cucumber pickles, a little tarragon and spinach, beat them together (with a table-spoonful of mustard) into the prepared sauce. Add the juice of half a lemon and a little Cayenne pepper

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