Recipes > Sauces & Spreads > Green Remolade

Green Remolade


  • 1 dessertspoonful of chopped tarragon
  • 1 dessertspoonful of chopped chives
  • 1 dessertspoonful of chopped sorrel
  • 1 saltspoonful of salt
  • 1/2 saltspoonful of mignonette pepper
  • 1 tablespoonful of mixed mustard
  • 1 gill of oil
  • raw yolks of 3 eggs
  • vinegar


Take the tarragon, chives, and sorrel, pounded in a mortar; add the salt, mignonette pepper, mixed mustard, oil, and the raw yolks; when pounded quite smooth, dilute it with a little vinegar, and strain it through a sieve.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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