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📝 Description
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80
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🥘 Ingredients
4 eggs, 1/2 tablespoonful of made mustard, salt and cayenne to taste, 3 tablespoonfuls of olive-oil, 1 tablespoonful of tarragon or plain vinegar.
👨🍳 Method
Boil 3 eggs quite hard for about 1/4 hour, put them into cold water, and let them remain in it for a few minutes; strip off the shells, put the yolks in a mortar, and pound them very smoothly; add to them, very gradually, the mustard, seasoning, and vinegar, keeping all well stirred and rubbed down with the back of a wooden spoon. Put in the oil drop by drop, and when this is thoroughly mixed with the other ingredients, add the yolk of a raw egg, and stir well, when it will be ready for use. This sauce should not be curdled; and to prevent this, the only way is to mix a little of everything at a time, and not to cease stirring. The quantities of oil and vinegar may be increased or diminished according to taste, as many persons would prefer a smaller proportion of the former ingredient. GREEN REMOULADE is made by using tarragon vinegar instead of plain, and colouring with a little parsley-juice, No. 495. Harvey's sauce, or Chili vinegar, may be added at pleasure.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Recipe 503 this week, drawn in by the promise of a classic remoulade. I found the process delightfully meditative, with the steady pounding and stirring a soothing counterpoint to the whir of my modern kitchen. The one detail that surprised me was the raw egg addition at the end. I was initially skeptical, but it lent a wonderful creaminess to the sauce without any hint of rawness. It's a clever trick that I'll keep in my back pocket for future emulsions. This recipe is perfect for the weeknight cook who appreciates a touch of old-world charm. The process is simple enough for a weekday, but the results are elegant. I served mine with some cold poached salmon, but it would be equally at home with a plate of oysters or a crispy fried chicken. I found that the tarragon vinegar gave it a lovely lift, but I can see how some might prefer a more neutral base. Either way, this remoulade is a versatile addition to any cook's repertoire. It's a testament to Mrs. Beeton's enduring wisdom, and I'll certainly be making it again.
