Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

REMOULADE
(Modern Cookery, 1845)

This differs little from an ordinary English salad-dressing.

Pound very smoothly indeed the yolks of two or three hard-boiled eggs with a teaspoonful of mustard, half as much salt, and some cayenne, or white pepper.

Mix gradually with them, working the whole well together, two or three tablespoonsful of oil and two of vinegar.

Should the sauce be curdled, pour it by degrees to the yolk of a raw egg, stirring it well round as directed for the Mayonnaise.

A spoonful of tarragon, cucumber, or eschalot-vinegar, may be added with very good effect; and to give it increased relish, a teaspoonful of cavice, or a little of Harvey's sauce, and a dessertspoonful of chili vinegar may be thrown into it. This last is an excellent addition to all cold sauces, or salad-dressings.

Hard yolks of 2 or of 3 eggs; mustard, 1 teaspoonful (more when liked); salt, 1/2 teaspoonful; pepper or cayenne; oil, 3 tablespoonsful; vinegar, 2. If curdled, yolk of 1 raw egg.

Good additions: tarragon or eschalot, or cucumber-vinegar, 1 tablespoonful; chili vinegar, 1 dessertspoonful; cavice or Harvey's sauce at pleasure.

Obs. — A dessertspoonful of eschalots, or a morsel of garlic, very finely minced, are sometimes pounded with the yolks of eggs for this sauce.

 

 

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