What is the difference between rémoulade sauce and plain mayonnaise here?

The rémoulade sauce is built on ready-made mayonnaise (from 2 parts oil) stirred together with 1 part stiffly whipped heavy cream, 1 tablespoon capers, the juice of ½ lemon, and ½ teaspoon onion juice. The cream makes the sauce lighter and milder than plain mayonnaise.

In what order do you mix the ingredients?

Whip the cream stiff first, then stir the cream, capers, lemon juice, and onion juice into the finished mayonnaise. Stir gently so the cream does not collapse.

What does the sauce go with?

The recipe is listed under fish in Schønberg Erken's "Stor kokebok" (1914, p. 110), and works as a cold sauce for boiled or fried fish and shellfish. It serves 4 and takes about 15 minutes.

How do I get onion juice?

Grate or press an onion and use the liquid, or press pieces of onion through a fine sieve. Use only ½ teaspoon, as the recipe specifies, so the onion flavor does not take over.

Rémoulade Sauce

Name: Rémoulade Sauce
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 dl mayonnaise (homemade from 2 dl oil and egg yolk); 1 dl heavy cream (stiffly whipped); 1 tbsp capers (chopped); 0.5 pcs lemon (the juice); 0.5 tsp onion juice (pressed from grated onion)

Erken's rémoulade sauce (1914): mayonnaise from 2 dl oil mixed with 1 dl stiffly whipped cream, 1 tbsp capers, lemon juice, and a little onion juice. A cold sauce for fried fish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 110 (falt i det fri)

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About the dish

Erken's rémoulade is a simple, homemade mayonnaise lightened with stiffly whipped cream — intended as an accompaniment to fried eel and other fried fish.

How to make it

1
Whip the cream
Whip the cream stiff.
2
Combine
Stir the stiffly whipped cream, the capers, the lemon juice, and the onion juice into the mayonnaise.
3
Serve
Serve cold with fried eel or other fried fish.

Changes from the original

Deciliters have been kept in modern form; "onion juice" is specified as grated onion pressed for its juice. The mayonnaise is assumed to be homemade from 2 dl oil and egg yolks.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Kremfløte

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 110) → 1949 (korrekturlest, s. 384)~93% av teksten endretfjernetlagt til

~~Mayonnaise av~~ 30 gr. smør 30 gr. hvetemel 2 del. ~~olje 1 del. kremfløte 1 spiseske kapers~~ kalvekraft 2 spiseskjeer finhakket persille saft av ~~½ citron ½ teske løksaft. Den stivvispede fløte, kapers, citron~~ y 2 sitron 2 eggeplommer % teskje sennep salt 1 teskje knuste kapers. Smør og ~~løksaft~~ mel røres sammen, spedes med kraften og gis et opkok, tas av varmen, og røres i ~~mayonnaisen.~~ til sausen er kold. Nu irøres sennep, salt, sitron, eggeplommene, og til sist persillen og de knuste kapers. Sausen bør røres % time efterat alt er blandet sammen.

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Frequently asked questions

What is the difference between rémoulade sauce and plain mayonnaise here?: The rémoulade sauce is built on ready-made mayonnaise (from 2 parts oil) stirred together with 1 part stiffly whipped heavy cream, 1 tablespoon capers, the juice of ½ lemon, and ½ teaspoon onion juice. The cream makes the sauce lighter and milder than plain mayonnaise.
In what order do you mix the ingredients?: Whip the cream stiff first, then stir the cream, capers, lemon juice, and onion juice into the finished mayonnaise. Stir gently so the cream does not collapse.
What does the sauce go with?: The recipe is listed under fish in Schønberg Erken's "Stor kokebok" (1914, p. 110), and works as a cold sauce for boiled or fried fish and shellfish. It serves 4 and takes about 15 minutes.
How do I get onion juice?: Grate or press an onion and use the liquid, or press pieces of onion through a fine sieve. Use only ½ teaspoon, as the recipe specifies, so the onion flavor does not take over.

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