Recipes > Sauces & Spreads > Sauce -la-Remoulade. No. 1

Sauce -la-Remoulade. No. 1


  • 2 large spoonfuls of capers cut fine
  • 2 large spoonfuls of parsley
  • 2 anchovies, washed and boned
  • 2 cloves of garlic
  • a little shalot
  • rich gravy
  • 2 spoonfuls of oil
  • 1 spoonful of mustard
  • juice of a large lemon
  • salt
  • pepper
  • leaves of a few sweet-herbs, picked from their stalks


Take the capers, parsley, anchovies, garlic, and shalot; cut them separately, and then mix them together; put a little rich gravy into a stewpan, with the oil, mustard, and lemon juice. Make it quite hot, and put in your other ingredients, with salt, pepper, and sweet-herbs. Stir it well together, and let it be four minutes over a brisk fire.


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The Lady's Own Cookery Book (1844).

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