Remoulade Dressing

Sauce Remoulade

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Hard-Boiled Eggs
  • The Raw Yolk of an Egg
  • A Tablespoonful of Tarragon Vinegar
  • 3 Tablespoonfuls of Olive Oil
  • The Juice of Half a Lemon
  • ½ Clove of Garlic, Minced Very Fine
  • ½ Teaspoonful of Prepared Mustard
  • Salt and Cayenne to Taste


Aremoulade is a cold sauce, and is always served with cold meats. Boil the eggs till hard. Remove the shells, and set aside the whites, which you will have crumbled fine for a garnish. Put the yolks into a bowl, and mash very fine, till perfectly smooth. Add the mustard, and mix well, and the seasonings of vinegar and salt and Cayenne to taste. Then add the olive oil, drop by drop, working in the egg all the time, and then add the yolk of a raw egg, and work in thoroughly, till light. Then add the juice of half a lemon and minced garlic. Mix well, increasing the quantities of oil or vinegar, according to taste, very slightly. If the Sauce is not thoroughly mixed, it will curdle. It is ready to be served with cold meats, fish or Salads.