Remoulade from Modern Cookery for Private Families by Eliza Acton
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...
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Cooking tools:
- Mortar and pestle
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Airtight container
Ingredients
- Hard yolks of 2 or of 3 eggs
- mustard, 1 teaspoonful (more when liked)
- salt, ½ teaspoonful, pepper or cayenne
- Harvey’s sauce at pleasure.
- chili vinegar, 1 dessertspoonful
- vinegar, 2.
- oil, 3 tablespoonsful
- Good additions: tarragon or eschalot, or cucumber-vinegar, 1 tablespoonful
- If curdled, yolk of 1 raw egg.
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