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Sauce

Remoulade

A mayonnaise-like sauce made with eggs, butter, olive oil, vinegar, mustard, garlic, green onions, salt, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Remoulade

Ingredients

Directions

  1. Boil the eggs and pound the hard-boiled yolks in a bowl with the butter.

  2. Add the mustard, salt, and cayenne.

  3. Stir in the raw yolks.

  4. Gradually alternate stirring in the olive oil and vinegar as in making mayonnaise.

  5. Add the minced garlic and green onions.

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 + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

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

    Shared aroma: linalool (floral, citrus).

  4. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  5. Vinegar + mustardtop 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

Hard-boiled egg yolks
Pounded into the butter to form a smooth, rich base for the sauce.
Raw egg yolks
Emulsifiers that bind the oil and vinegar into a stable, creamy sauce.
Olive oil
Provides fat and richness, emulsified with the yolks for a creamy texture.
Vinegar
Adds acidity that sharpens the flavor and balances the rich fat.
Prepared mustard
Adds sharpness and helps stabilize the emulsion.

The step that matters

Gradually alternate stirring in the olive oil and vinegar. Adding the oil and vinegar slowly, a little at a time, lets the egg yolks emulsify them into a stable sauce. Adding them too fast can cause the sauce to split and separate.

Swap the clove

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

  1. Capersfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Clovethe original

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