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Sauce

Remoulade, Indian

A sauce made from hard‑boiled egg yolks, curry paste, olive oil, vinegar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Olive and vinegar are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,297 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Remoulade, Indian

Ingredients

Directions

Make the sauce

  1. Pound the yolks of the hard-boiled eggs and season with salt and curry paste or powder.

  2. Gradually add olive oil, first by drops and then by teaspoons, beating well after each addition until smooth.

  3. Add vinegar, adjusting to taste.

Serve

  1. Serve as a sauce.

Recipe from a historical cookbook (Internet Archive).

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.

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. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Egg + olivetop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Egg + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and vinegar barely smell alike, yet cooks put them together in 12,922 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Hard-boiled egg yolks
Their fats and emulsifiers bind the oil and give the sauce its thick, creamy body.
Olive oil
Adds richness and fat, and forms the body of the sauce as it is beaten into the yolks.
Curry paste or powder
Supplies the warm, spiced aroma and flavor that define the sauce.
Vinegar
Adds acidity that brightens the rich yolk and oil mixture.

The step that matters

Adding the oil gradually. Oil must be added slowly while beating so the yolk lecithin can emulsify it into the sauce. Adding it too fast causes the mixture to split and turn oily instead of smooth.

“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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