Uecho wrote:

> Another Remoulade Sauce Recipe-from The River Road Recipes-1973
>
> 4 Tbs lemon juice 1/2 Tsp black pepper
> 4 Tbs vinegar 2 Tsp paprika
> 4 Tbs prepared mustard Dash cayenne
> 4 Tbs prepared horseradish 2 Tbsp catsup(optional)
> 2tsp salt 1 cup salad oil
> 1/2 cup
> celery,chopped fine
> 1/2 cup green
> onions,minced
>
> Combine lemon juice,vinegar(tarragon, if you have it) and seasonings.
> Gradually add oil.Stir with a fork or rotary beater to blend well.Add celery
> and onion. Makes 2 cups.
>
>
Here's August Escoffier's instructions, just FYI...

Sauce Remoulde
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To 4 & 1/2 cups mayonnaise add and mix in 1 & 1/2 tbs. mustard, 3 & 1/2
ounces chopped gherkins, 2 ounces capers chopped and squeezed to remove
the liquid, 1 tbs. mixed chopped parsley, tarragon and chervil, and 1/2
tbs. anchovy essence. [use less whole anchovy or anchovy paste]

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Personally i prefer a...


Sauce Gribiche
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Place the yolks of 6 freshly cooked hard boiled eggs in a basin, crush
them and work t a smooth paste adding 1 tsp.. mustard and a pinch of
salt and pepper, then proceed in the usual way way as for mayonnaise by
adding 2 & 1/4 cups oil and 1 & 1/2 tbs. vinegar.

Finish the sauce with 3 & 1/2 ounces mixed chopped capers and gherkins;
1 tbs. mixed chopped parsley, tarragon and chervil; and the whites of 3
hard boiled eggs cut into short.
--
JL