My Rémoulade Sauce

Preparation info
  • Makes Approximately

    3 Cups

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

Tartar, ravigote, gribiche, and rémoulade are four familiar mayonnaise sauces with very tricky and clouded pasts. It would take a forensically inclined scholar to sort them out, since over the last century the naming of them seems fairly arbitrary and ever-changing.

Tartar: Both Escoffier and Prosper Montagné (the latter the author of the Larousse gastronomique) say that tartar sauce is a mayonnaise with the addition of hard-boiled egg