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Rémoulade Sauce II

Rémoulade Sauce II from Erken 1914: a roux-based sauce of butter, flour, and veal stock is cooled while stirring, then stirred with mustard, salt, lemon juice, egg yolks, parsley, and crushed capers; stirred for a quarter of an hour at the end.

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

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About the dish

Erken's second rémoulade is a more economical version built on a cooled roux-based sauce with veal stock instead of oil. The recipe begins on page 347 and finishes on page 348.

How to make it

  1. 1

    Make the base sauce

    Stir together butter and flour, thin with the stock, and give the sauce a boil.

  2. 2

    Cool

    Take the pan off the heat and stir until the sauce is completely cold.

  3. 3

    Season

    Stir in mustard, salt, lemon juice, and the egg yolks, and finally parsley and crushed capers.

  4. 4

    Stir to finish

    Stir the sauce for a quarter of an hour after everything has been combined.

Changes from the original

"Del." interpreted as deciliters. Veal stock can be replaced with light meat stock. The steps have been rewritten in modern language; the quantities are unchanged.

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

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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~77% av teksten endretfjernetlagt til
30 gr. smør g smør. 30 gr. hvetemel g hvetemel. 2 del. dl kalvekraft (eller lys kjøttkraft). 2 spiseskeer finhakket ss persille saft av ½ citron (finhakket). 0,5 stk sitron (saften). 2 eggeblommer stk eggeplommer. 1 teske sennep ts sennep. salt (etter smak). 1 teske knuste kapers. Smør ts kapers (knuste). Rør sammen smør og mel røres sammen, spædes mel, spe med kraften og gives gi sausen et opkok, tages oppkok.. Ta kjelen av ilden varmen og røres i, rør til sausen er kold. Nu irøres helt kald.. Rør inn sennep, salt, citron, eggeblommerne sitronsaft og tilsidst persillen eggeplommene, og de til slutt persille og knuste kapers. Sausen bør røres ¼ time, efterat kapers.. Rør sausen i et kvarter etter at alt er blandet sammen.

Note til Modernisert

«Del.» tolket som desiliter. Kalvekraft kan erstattes med lys kjøttkraft. Trinnene er skrevet om til moderne språk, mengdene er uendret.

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Frequently asked questions

Is this a cold or warm sauce?
It is cold. The roux of butter, flour, and veal stock is boiled, but then stirred off the heat until the sauce is cold before the rest of the ingredients are mixed in.
Why must the sauce be stirred for a quarter of an hour at the end?
The recipe says the sauce should be stirred for ¼ hour after everything is combined. This gives a smooth, airy, glossy sauce, and the egg yolks do not set since the base is cold.
What gives the flavor in this rémoulade sauce?
Mustard, lemon juice, salt, finely chopped parsley, and crushed capers — 2 tablespoons parsley, 1 teaspoon mustard, 1 teaspoon capers, and the juice of ½ lemon, plus 2 egg yolks.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 347. It serves 6.

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