Frenchside

Sauce Remoulade

Name: Sauce Remoulade
Yield: 6 servings
Cuisine: French
Ingredients: a few leaves of tarragon; a few leaves of parsley; a few leaves of burnet; a few leaves of chives; the yolk of an egg; half a pint of salad oil; two tablespoonfuls of vinegar; a teaspoonful of made mustard; a pinch of caster sugar; salt and pepper to taste

From The new century cookery book, 1901

Serves 6

This sauce is great for salads and cold dishes.

Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 140. The excerpt below is the record exactly as published.

Sauce Remoulade. — Blanch a few leaves of tarragon, parsley, burnet, and chives ; drain the herbs and chop finely. Put in a basin the yolk of an egg with salt and pepper to taste, stir well with a wooden spoon ; work in gradually half a pint of salad oil, and at intervals a few drops of tarragon vinegar. About two table- .spoonfuls of vinegar is required to half a pint of oil. When the sauce is finished add a teaspoonful of made mustard, a pinch of caster sugar

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