Remoulade Dressing

Sauce Remoulade

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Hard-Boiled Eggs
  • The Raw Yolk of an Egg
  • A Tablespoonful of Tarragon Vinegar


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 t