Sauce Remoulade - A Cold Bearnaise by Escoffier
Ingredients
mayonnaise
- 1 egg
- 1 egg yolk
- 1-1½ cup (3 dl) oil
- 2 tsp lemon juice (or vinegar)
- 1 pinch pepper
- ½ tsp salt
- ½
tsp
mustard
filling
- ½ tbsp mustard (optional)
- 35 g (1 oz) cucumber (Gherkins for the original recipe.)
- 15 g (1 oz)(1 tbsp w. top) capers
- 1 tsp parsley
- 1
tsp
chervil
- 1
tsp
tarragon
- ½
tsp
of fish sauce (or slightly chopped anchovy)
Directions
Make the mayonnaise. I already have two detailed recipes about that, so feel free to follow one of them.
Chop the cucumbers, capers, parsley, chervil and tarragon finely.
Stir all the ingredients together into a sauce.
Notes
I prefer lemon juice to vinegar in my mayonnaise. It makes it milder in the taste.
And I like to hold back the mustard too, so I do not usually use the ½ tablespoon mustard in the filling.
Escoffier's original recipe uses vinegar and the amounts of mustard I write here. So the choice is yours.
Correction
The youtube user "lalleflab", has made me aware that his english language version of 'Escoffier - king of Chefs' uses the term 'gherkin' for the remoulade recipe. Gherkin is a pickled cucumber. My Danish translation of the recipe uses the term "agurk", which is a raw cucumber. So I did some more research and dug up the original french language recipe. It turns out that "lalleflab" was correct. I have been making Sauce Remoulade wrong for the last 10 to 15 years.
Oh well. I stand by my version. I love it and no one has complained. It IS more like a bearnaise,compared to the version with pickled cucumbers, which I like.
But if you want to do the original recipe by Escoffier you have to use Gherkins.
