Green Remoulade

Remoulade Verte

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 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

Method

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.