Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 133
Majones av 2 dl. olje
1 dl. kremfløte
1 spiseskje kapers
saft av ½ sitron
½ teskje løksaft.
Den stivvispede fløte, kapers, sitron og løksaft røres i majonesen.
Sauce remoulade
Remoulade made by stirring stiffly whipped cream, capers, lemon juice and onion juice into a mayonnaise made from 2 dl oil. From Erken's Stor kokebok (1949), pp. 133-134.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 133 (falt i det fri)
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About the dish
The recipe appears twice in the book (pp. 133 and 134), with slightly different amounts of cream (1/2 dl and 1 dl).
How to make it
- 1
Make the mayonnaise
Make a mayonnaise from 2 dl oil in the usual way.
- 2
Whip the cream
Whip the cream until stiff.
- 3
Combine
Stir the cream, capers, lemon juice and onion juice into the mayonnaise.
- 4
Note
Note: Mayonnaise is often made with raw egg yolks. Use pasteurised eggs, and serve the sauce cold and on the same day.
Changes from the original
Measures converted to dl, tbsp and tsp. The cream is set at 1 dl following the later version; the first gives 1/2 dl. A note on raw egg has been added.
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Kremfløte
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Frequently asked questions
- What is remoulade?
- A mayonnaise-based sauce with whipped cream, capers, lemon and onion juice.
- Why two different amounts of cream?
- The recipe appears twice in the book, with 1/2 dl and 1 dl of cream.
- What does it go with?
- It appears among the fish dishes in the book.
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