Rémoulade sauce

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration IV. Saucer, s. 104 (falt i det fri)

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1
Make the egg sauce
Stir the egg yolks with the salt. Drip in the oil a drop at a time, stirring constantly.
2
Season
Add the sugar, finely chopped onion, finely chopped parsley and mustard. Serve with fried flounder, salmon and lobster.
3
Note
Note: The sauce is made with raw egg yolks. Use fresh, good-quality eggs, and avoid serving it to vulnerable groups such as pregnant women and small children.

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