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Remoulade Sauce

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United States

Known as an American recipe, with similar versions prepared across other nations.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 13 ingredients

  1. Capers
  2. six hard boiled egg
  3. Rub
  4. four raw yolks
  5. a handful of parsley leaves
  6. Chop
  7. Mustard
  8. Anchovy
  9. a gill of vinegar
  10. a dash of cayenne pepper
  11. Mayonnaise
  12. Fillets
  13. one pint of oil
Contains EggsFishMustardSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Mayonnaise High in vitamin E

    High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Chop up well one blanched shallot, add a handful of parsley leaves, chervil, tarragon and burnet.
  2. Pound the whole in small marble mortar.
  3. Add four nicely cleaned anchovy fillets and five or six hard boiled egg-yolks.
  4. Rub all the ingredients through a sieve, then mix in three or four raw yolks.
  5. Stir into this preparation one pint of oil, half a gill of vinegar and mustard, the same as for mayonnaise and finish the sauce with capers, finely chopped pickled gherkins and a dash of cayenne pepper.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Sieve