Green Remoulade

Remoulade Verte

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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 Yolk of an Egg
  • A Tablespoonful of Tarragon Vinegar
  • 3 Tablespoonfuls of Olive Oil
  • ½ Clove of Garlic, Minced Very Fine
  • ½ Teaspoonful of Prepared Mustard
  • Salt and Cayenne to Taste
  • 2 Tablespoonfuls of the Juice of Spinach, or Parsley


Agreen remoulade is made in exactly the same manner as the preceding, only colored with the juice of Spinach or Parsley, using about two tablespoonfuls of either.