French Remoulade Sauce
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- parsley
- shallots (charlotas)
- pickled gherkins (pepinillos en vinagre)
- chervil (perifollo)
- tarragon (estragón)
- capers (alcaparras)
- 6 hard-boiled egg yolks
- 6 anchovies, boned
- 2 raw egg yolks
- salt
Instructions
- Blanch the parsley, shallots, pickled gherkins, chervil, tarragon, and capers in boiling water for five minutes. Cool and drain them thoroughly in a cloth.
- Make a paste in a mortar, crushing everything together well. Add the six hard-boiled egg yolks and the six boned anchovies. Pound until combined.
- Pass the entire mixture through a sieve. Season with salt and the two raw egg yolks.