On Wed, 27 Jun 2007 19:21:59 -0700, "D.A.Martinich" >
wrote:

>I'll join the cheering section (yay!) and also offer some data for use
>in the appendix of your upcoming publication. A few years ago it
>struck me that remoulade, one of my favorite dressings, was like
>chile or cioppino. It seems to have as many variants as there are
>cooks and this intrigued me so I decided to investigate. I was able
>to find about 20 recipes in my collection asa well as the UCDavis
>library.
>One thing I did was compile a table of all the ingredients in the
>recipes based on their frequency of use. For reasons that I forget, I
>divided the data into two table, one for Louisiana and one for the
>U.S. and Europe. The recipes go back as far as about 1900. So, here
>it is:
>
>REMOULADE USA & FRANCE (W/O LOUISIANA)
>
>mayonnaise 9
>capers 9
>herbs 9
>sour pickles 8
>anchovy 7
>prepared mustard 6
>parsley 6
>vinegar 2
>boiled egg 2
>tabasco/cayenne 2
>chives 2
>oil 1
>Lea & Perrins 1
>shallots 1
>garlic 1
>lemon 1
>
>
>REMOULADE (LA)
>
>prepared mustard 10
>vinegar 9
>parsley 8
>scallions 8
>oil 7
>horseradish 7
>tabasco/cayenne 7
>celery 7
>paprika 7
>mayonnaise 6
>garlic 5
>Lea & Perrins 4
>catsup/chilisauce 4
>onion 4
>lemon 4
>dry mustard 3
>herbs 3
>bell pepper 1
>
>So there!
>D.M.

So there, indeed. That's quite an impressive remoulade rundown you
have there. Do you have the total numbers of remoulade recipes for
each list? It's be nice to see what percentage of the total called
for mayonnaise vs oil, and if any called for both, for example.
--

modom

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