Chapter IV · Cold Sauces and Compound Butters · No. 130
130—Remoulade Sauce
To one pint of Mayonnaise add one large tablespoonful of mustard, another of gherkins, and yet another of chopped and pressed capers, one tablespoonful of fine herbs, parsley, chervil, and tarragon, all chopped and mixed, and a coffeespoonful of anchovy essence.
This sauce accompanies cold meat and poultry, and, more particularly, common and spiny lobster.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 130, p. 51. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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