Frenchside
Sauce Remoulade (hot)
From French dishes for American tables, 1886
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
466Calories
30 gProtein
34 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories466 kcal
Protein30 g
Carbohydrates34 g
Fiber5.9 g
Sugars16 g
Total Fat21 g
Saturated Fat6.6 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.9 g
Cholesterol746 mg
Sodium272 mg
Potassium855 mg
Calcium173 mg
Iron4.6 mg
Magnesium59 mg
Phosphorus456 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D4.4 mcg
Vitamin C15 mg
Vitamin A298 mcg
Vitamin E2.1 mg
Vitamin K2 mcg
Vitamin B60.9 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.5 mg
Folate149 mcg
Choline608 mg
Caffeine0 mg
Water395 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 18. The excerpt below is the record exactly as published.
Sauce Remoulade (hot). Peel and chop very fine six shallots and a clove of garlic ; put them into a saucepan with five tablespoonfuls of vinegar, and reduce on the fire one half. Pound the yolks of four hard-boiled eggs, which mix well with a tea- spoonful of anchovy sauce ; add to them half a pint of sauce Allemande (Art. 81) and a quarter of a 44 FRENCH DISHES. tablespoonful of sweet-oil, and then the shallots, garlic, and vinegar ; heat without boiling, and add a pinch of tarragon, the same of chervil and of parsley all chopped fine, a little salt and pepper, and, just before serving, two tablespoonfuls of vine- gar
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