Remoulade Dressing from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Aremoulade is a cold sauce, and is always served with cold meats. Boil the eggs till hard. Remove the shells, and set aside the whites, which you will have crumbled fine for a garnish. Put the yolk...
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Ingredients
- 3 Hard-Boiled Eggs
- The Raw Yolk of an Egg
- A Tablespoonful of Tarragon Vinegar
- 3 Tablespoonfuls of Olive Oil
- The Juice of Half a Lemon
- ½ Clove of Garlic, Minced Very Fine
- ½ Teaspoonful of Prepared Mustard
- Salt and Cayenne to Taste
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