210 Sauce Remoulade

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


To 1 litre ( pt or U.S. cups) Mayonnaise add and mix in tbs mustard, 100 g ( oz) chopped gherkins, 50 g (2 oz) capers chopped and squeezed to remove the liquid, 1 tbs mixed chopped parsley, tarragon and chervil, and ½ tbs anchovy essence.

This sauce can be suitably served with various items of cold food.