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Remolade Sauce


Chop very fine a small handful of chervil, tarragon, and burnet, in equal proportion, and put them in a saucer or boat; add salt, pepper, nutmeg grated, and mustard, to taste; also one or two hard-boiled eggs cut in dice; mix the whole gently and well; then add the vinegar, and lastly the oil. The two latter ones are put in little by little, stirring gently the while. Serve as it is.


Proceed as for the above, except that you chop fine with the chervil, etc., some parsley, shallot, and garlic; the five spices in equal proportion.

When finished, add also a pinch of sugar.


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Hand-Book of Practical Cookery (1884).

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