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Sauce Remoulade

A sauce made from anchovies, capers, parsley, mustard, tomatoes, and gelatin, seasoned with salt, pepper, and celery seed.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Sauce Remoulade

Ingredients

Directions

  1. In a bowl, mix 2 tablespoons chopped anchovies preserved in oil with capers.

  2. Add a tablespoon chopped parsley, 1 teaspoon dry mustard, and salt and pepper to taste.

  3. Mix the above with salad oil and a few drops of vinegar; add a pinch of garlic if desired.

  4. Soak 1 oz gelatin in 1 teacup cold water for 1 hour.

  5. Add one pound can of tomatoes to the mixture and boil for 10 minutes.

  6. Season with pepper, salt, and celery seed, then mash through a colander.

  7. Let the sauce harden and serve with mayonnaise.

Nutrition, whole recipe (rough)

155Calories
2 gProtein
14 gFat
8 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Mustard1 tsp (5g) yellow3
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Mustard + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Anchovies
Adds a salty, savory depth that flavours the whole sauce.
Gelatin
Sets the sauce so it firms up and holds its shape when cooled.
Tomatoes
Adds acidity, body and colour to the sauce base.

Swap the mustard

How well each one fits the dish's main ingredients (garlic, tomato, parsley, pepper):

  1. Eggplantfits better
  2. Okrafits better
  3. Capsicumfits better
  4. Mustardthe original

Fit is the average pairing score against garlic, tomato, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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