Sauce à-la-Remoulade. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

two large spoonfuls of capers cut fine ↝ Capers, canned [Spices and Herbs]
as much parsley ↝ Parsley, raw [Not included in a food category]
two anchovies, washed and boned
two cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a little shalot
a little rich gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
two spoonfuls of oil ↝ Oil, safflower [Fats and Oils]
one of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
the juice of a large lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
the leaves of a few sweet-herbs, picked from their stalks ↝ Onions, sweet, raw [Vegetables and Vegetable Products]

Instructions (7)

Cut capers, parsley, anchovies, garlic, and shalot separately.
Mix the cut ingredients together.
Put a little rich gravy into a stewpan with oil, mustard, and lemon juice.
Make the gravy mixture hot.
Add the mixed ingredients, salt, pepper, and sweet-herb leaves to the hot mixture.
Stir well together.
Let the mixture simmer over a brisk fire for four minutes.

Original Text

Sauce à-la-Remoulade. No. 1.

Take two large spoonfuls of capers cut fine, as much parsley, two anchovies, washed and boned, two cloves of garlic, and a little shalot; cut them separately, and then mix them together; put a little rich gravy into a stewpan, with two spoonfuls of oil, one of mustard, and the juice of a large lemon. Make it quite hot, and put in your other ingredients, with salt, pepper, and the leaves of a few sweet-herbs, picked from their stalks. Stir it well together, and let it be four minutes over a brisk fire.

Notes

—