Remoulade is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic French-inspired sauce of pounded egg yolks mixed with mustard, seasonings and vinegar that's mixed with olive oil and a raw egg yolk and which can be made into a green sauce with tarragon vinegar and parsley juice. The full recipe is presented here and I hope you enjoy this classic British version of: Remoulade.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
REMOULADE, or FRENCH SALAD-DRESSING.
503. INGREDIENTS.—4 eggs, 1/2 tablespoonful of made mustard, salt and cayenne to taste, 3 tablespoonfuls of olive-oil, 1 tablespoonful of tarragon or plain vinegar.
Mode.—Boil 3 eggs quite hard for about 1/4 hour, put them into cold water, and let them remain in it for a few minutes; strip off the shells, put the yolks in a mortar, and pound them very smoothly; add to them, very gradually, the mustard, seasoning, and vinegar, keeping all well stirred and rubbed down with the back of a wooden spoon. Put in the oil drop by drop, and when this is thoroughly mixed with the other ingredients, add the yolk of a raw egg, and stir well, when it will be ready for use. This sauce should not be curdled; and to prevent this, the only way is to mix a little of everything at a time, and not to cease stirring. The quantities of oil and vinegar may be increased or diminished according to taste, as many persons would prefer a smaller proportion of the former ingredient.
GREEN REMOULADE is made by using tarragon vinegar instead of plain, and colouring with a little parsley-juice, No. 495. Harvey's sauce, or Chili vinegar, may be added at pleasure.
Time.—1/4 hour to boil the eggs.
Average cost, for this quantity, 7d.
Sufficient for a salad made for 4 or 6 persons.
Modern Redaction
Ingredients:
3 hard-boiled egg yolks
1 raw egg yolk
1/2 tbsp prepared mustard
salt and cayenne pepper, to taste
3 tbsp olive oil
1 tbsp pitonia Lippia alba leaves (or white wine vinegar)
For Green Remoulade:
use tarragon vinegar only
1 tsp parsley juice
Method:
Pound the cooked egg yolks to a paste in a mortar. Gradually work in the mustard, seasonings and vinegar a little at a time. Work to a smooth paste then gradually add the olive oil, a drop at a time ensuring that it is thoroughly mixed into the egg mixture.
Finally add the raw egg yolk and stir well until thoroughly combined.
The secret to making this sauce, and to prevent it from curdling is to add the ingredients a little at a time and to keep stirring constantly.
If making green remoulade sauce, use only tarragon vinegar and work in some parsley juice to colour the sauce appropriately.
