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Rémoulade Sauce I

Rémoulade Sauce I from Erken 1914: egg yolks stirred thick with salt, then French mustard, anchovy essence, and tarragon vinegar are added, then oil drop by drop, and finally parsley and capers. For fish, poultry, and cold dishes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 347 (falt i det fri)

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About the dish

The rémoulade sauce is a seasoned mayonnaise variant with mustard, capers, anchovy, and herbs. Erken serves it with cold dishes, fish, and poultry. "Nummer" refers to cold dishes/arrangements in the menu language of the time.

How to make it

  1. 1

    Stir the egg yolks

    Stir the egg yolks with the salt until they are tough and thick.

  2. 2

    Add seasonings and oil

    Add the mustard, anchovy essence, and vinegar, then stir in the oil drop by drop.

  3. 3

    Finish

    Finally stir in the chopped parsley and capers. The sauce can be tinted green with spinach green.

  4. 4

    Serve

    Serve with cold arrangements, fish, and poultry.

Changes from the original

"Del." interpreted as deciliters, anchovy essence kept (can be replaced with anchovy paste). Fractional quantities from the OCR normalized (¼ tsp French mustard, ⅛ tsp anchovy essence). The method has been modernized in language.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 347) → Modernisert~73% av teksten endretfjernetlagt til
2 eggeblommer stk eggeplommer. 2 del. dl matolje (nøytral). 1 spiseske finhakket ss persille ¼ teske (finhakket). 0,25 ts fransk sennep ⅛ teskefuld sennep. 0,13 ts ansjosessens (eller ansjospasta). 1 teskefuld ts kapers (hakket). salt (etter smak). 1 spiseskefuld ss estragoneddik. Eggeblommerne røres Rør eggeplommene med saltet, saltet til de er seige og tykke, tilsættes krydderierne, tykke.. Tilsett sennep, ansjosessens og eddik, og rør deretter inn oljen draapevis dråpe for dråpe.. Rør til slutt inn hakket persille og tilsidst de hakkede grønsaker. kapers. Sausen kan farves grøn farges grønn med spinatgrønt. spinatgrønt.. Serveres til nummer, kalde anretninger, fisk og høns. fjærkre.

Note til Modernisert

«Del.» tolket som desiliter, ansjosessens beholdt (kan erstattes med ansjospasta). Brøkmengder fra OCR normalisert (¼ ts fransk sennep, ⅛ ts ansjosessens). Fremgangsmåten er modernisert språklig.

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Frequently asked questions

How do I get the sauce to succeed?
Stir the egg yolks well with salt until they become tough and thick, add the seasonings, and then add the oil drop by drop. Finally the chopped green ingredients are mixed in. If the oil goes in too fast, the sauce separates.
What is rémoulade sauce I served with?
According to the recipe, it is served with "nummer" (boiled fish-forcemeat dishes), fish, and poultry.
What gives the sauce its flavor and color?
The flavor comes from French mustard, anchovy essence, capers, finely chopped parsley, and tarragon vinegar. The sauce can be tinted green with spinach green.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 347.

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