Sauce Rémoulade
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre Sauce Mayonnaise
- 1 spoonful and a half of mustard
- 100 grammes gherkins
- 50 grammes capers
- 1 spoonful chopped parsley
- half a spoonful of anchovy essence
Instructions
- Chop the gherkins and capers and press them.
- Add to 1 litre of Sauce Mayonnaise 1 spoonful and a half of mustard, the gherkins and capers, 1 spoonful of chopped parsley, chervil and tarragon, and half a spoonful of anchovy essence.