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Provençal recipe

Remoulade sauce

Recipe no. 169 Reboul, 1909 Sauce

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Recipe no. 169 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 86.

Ingredients

Preparation

  1. PreparationRemoulade is nothing other than mayonnaise to which, once finished as we have just described, the ingredients listed below are added: two or three shallots, 2 anchovy fillets, a handful of capers, 5 or 6 gherkins and a little parsley, the whole finely chopped.

Reboul's text

Remoulade is nothing other than mayonnaise to which, once finished as we have just described, the ingredients listed below are added: two or three shallots, 2 anchovy fillets, a handful of capers, 5 or 6 gherkins and a little parsley, the whole finely chopped.

Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 169, page 86. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.