Remoulade Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • ¼ pt. mayonnaise
  • 1 teasp. French mustard
  • a few drops of anchovy essence
  • 1 dessertsp. mixed chopped: gherkins, capers, parsley, tarragon, chervil

Method

Stir the mustard, essence and herbs into the mayonnaise.