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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 383) → Modernised~71% of the text changedremovedadded
2 eggeplommer stk eggeplommer. 2 del. dl matolje (nøytral). 1 spiseskje finhakket ss persille ½ teskje (finhakket). 0,25 ts fransk sennep ½ teskjefull sennep. 0,13 ts ansjosessens (eller ansjospasta). 1 teskjefull ts kapers (hakket). salt (etter smak). 1 spiseskjefull ss estragoneddik. Eggeplommene røres Rør eggeplommene med saltet til de er seige og tykke, tilsettes krydderiene, oljen dråpevis, tykke.. Tilsett sennep, ansjosessens og eddik, og rør deretter inn oljen dråpe for dråpe.. Rør til sist de hakkede grønnsaker. slutt inn hakket persille og kapers. Sausen kan farves farges grønn med spinatgrønt. spinatgrønt.. Serveres til hummer, kalde anretninger, fisk og høns. fjærkre.

Note on Modernised

«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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