Frenchsidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce Remoulade
From Cooking for profit, 1886
Serves 8
Excellent salad dressing.
Presented as published in 1886. 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
33Calories
1 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories33 kcal
Protein1.5 g
Carbohydrates0.9 g
Fiber0.1 g
Sugars0.1 g
Total Fat2.3 g
Saturated Fat2.9 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol92 mg
Sodium297 mg
Potassium19 mg
Calcium15 mg
Iron0.3 mg
Magnesium1.3 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.8 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K7.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate15 mcg
Choline70 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 268. The excerpt below is the record exactly as published.
Sauce Remoulade. Remoulade is the French name of a favorite kind of salad dressing that is made with cooked yolks in part, has gar- lic, shalots and parsley added. It is dif- ferent from mayonaise which is made with raw yolks. 'Looks like sauce tartare, which is ^ minced pickles and shalots (young onions) in mayonaise. Take ; 3 hard boiled yolks. I raw yolk. \i cup olive oil. Same of melted fresh butter. y^ cup vinegar. 1 teaspoon salt, pinch of cayenne. 1 teaspoon made mustard. 2 or 3 cloves of garlic crushed and minced, and 2 tablespoons finely minced green onions
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