Green Remoulade

Name: Green Remoulade (Remoulade Verte)
Cuisine: United States
Ingredients: 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; 3 Hard-Boiled Eggs

Remoulade Verte

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

Americas
United States
New Orleans
Vegetarian
Gluten-free
Spicy

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.