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Sauce

Remoulade Cream

A creamy sauce made with mustard, eggs, herbs, and oil or butter, finished with vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Garlic and olive are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Remoulade Cream

Ingredients

Directions

  1. In a bowl, blend together mustard, salt, white pepper, paprika, grated egg yolks, beaten egg yolk, garlic juice, and minced parsley.

  2. Slowly add olive oil or melted butter while beating rapidly.

  3. Gradually mix in vinegar until the mixture is very light.

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. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

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

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

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

    Shared aroma: linalool (floral, citrus).

  4. Parsley + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

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

  5. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Egg yolks
Emulsify the oil and vinegar into a thick, smooth sauce.
Olive oil or melted butter
Provides fat that gives the sauce its richness and body.
Vinegar
Adds acidity that brightens the sauce and balances the fat.
Mustard
Helps stabilize the emulsion and adds sharp flavour.

The step that matters

Slowly add olive oil or melted butter while beating rapidly. Adding fat too fast before the yolks can hold it breaks the emulsion, so the sauce separates and turns oily instead of thick and smooth.

Swap the white pepper

How well each one fits the dish's main ingredients (mustard, egg, garlic, parsley, olive, vinegar):

  1. Capersfits better
  2. Tarragonfits better
  3. Dillfits better
  4. White pepperthe original

Fit is the average pairing score against mustard, egg, garlic, parsley, olive, vinegar. 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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