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Remoladen Sauce

A tangy sauce made with herbs, egg yolks, anchovies, capers, mustard, and vinegar, served with ham.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Chervil and tarragon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Remoladen Sauce

Ingredients

Directions

Prepare the herbs

  1. Boil parsley, chervil, tarragon, and shallot for 1 minute.

  2. Remove and press out water using a napkin.

  3. Chop the herbs and shallot finely with capers.

Make the sauce

  1. In a bowl, rub the yolks of 2 hard-boiled eggs and mix with 1 raw yolk.

  2. Slowly add olive oil while mixing.

  3. Add mustard, salt, white pepper, and vinegar.

  4. Wash anchovies, remove skin and bones, and pound finely.

  5. Combine anchovies with the other ingredients and mix well.

Serve

  1. Serve as is or mix with 2 pounds of fine-chopped boiled ham for sandwiches.

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. Chervil + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together824 recipes

    Shared aroma: estragole (anise, licorice).

  2. Shallot + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together405 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Chervil + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together135 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Chervil + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together266 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Capers + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together624 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Hard-boiled egg yolks
Form a smooth, stable base that thickens the sauce when blended with oil.
Raw egg yolk
Emulsifies the olive oil so the sauce holds together instead of separating.
Olive oil
Provides the fat that gives the sauce its rich, smooth body.
Capers
Add a sharp, briny bite that cuts through the richness of the oil and yolks.
Anchovies
Contribute a deep, salty savoriness that rounds out the sauce.
Herb vinegar or white vinegar
Adds acidity that brightens the sauce and balances the fat.

The step that matters

Slowly add olive oil while mixing. Oil must be added gradually to the yolks so it emulsifies into a smooth sauce; adding it too fast causes the mixture to break and separate.

“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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