Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 clove garlic
1 tsp dried tarragon
2 tbsp finely cut parsley
1 hard-cooked egg, grated
1 cp mayonnaise
1 tbsp capers
1/2 tsp anchovu paste
1/2 tsp dry mustard
1 - Peel garlic.
2 - Crush or dice fine
3 - Mix with tarragon, parsley, egg, and mayonnaise.
4 - Mix remaining ingredients into sauce.
5 - Chill.
Makes 1 1/2 cups.
This sauce shich is so essential to hot or cold fish, as a garnish
for cold salmon or sea-food aspic.
Remoulade Sauce, Nino: Combine 2 cps mayonnaise, 1/2 cp finely chopped
sour pickles, 2 tbsp finely chopped capers, 1 tbsp prepared mustard,
1 tbsp mixed finely cut parsley, tarragon, and chervil.
Makes about 2 3/4 cps sauce.
Other versions of this populart sauce include Remoulade Sauce
Indienne , which means 1 tsp curry powder is added, with 4 anchovy
fillets, mashed and about 1/16 tsp cayenne. A small amount
of concentrated tomato paste may be added for color and flavor.