D.A.Martinich wrote:
> 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:
>

It would be interesting to develop a map based on the overlap of
ingredients--the more common ingredients two versions have, the closer
they would be in the map. Kind of like a sociogram. Maybe call it a
remouladogram. Just an idea.

-bwg

> 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.