95. REMOLADE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

some tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
burnet
parsley ↝ Parsley, raw [Not included in a food category]
four yolks of hard eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a gill of salad-oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a tablespoonful of Tarragon-vinegar
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Blanch tarragon, chervil, chives, burnet, and parsley.
Extract the water from the blanched herbs.
Pound the herbs together with four yolks of hard eggs.
Moisten the mixture with a gill of salad-oil and a tablespoonful of Tarragon-vinegar.
Season with pepper and salt.
Pass the sauce through a tammy as for a purée.
Take the sauce up into a small basin.
Keep it on the ice till it is required for use.

Original Text

95. REMOLADE SAUCE.
BLANCH some tarragon, chervil, chives, burnet, and parsley; extract the water and pound these herbs together with four yolks of hard eggs; moisten with a gill of salad-oil, and a tablespoonful of Tarragon-vinegar, and season with pepper and salt. Pass the sauce through a tammy as for a purée, and then take it up into a small basin; keep it on the ice till it is required for use.

Notes

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