Sauce Rémoulade

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Chop the yolks of two eggs, mix them with two raw ones, salt, pepper, mustard, parsley and tarragon, oil and vinegar; add chopped gherkins and capers. Mix well.