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Petites Tranches De Caviar a LA Remoulade

Caviar remoulade served on buttered bread slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Petites Tranches De Caviar a LA Remoulade

Ingredients

Directions

Prepare

  1. Mix the caviar with lemon juice, shallots, and cayenne using a wooden spoon.

  2. Combine mayonnaise and béchamel, then stir in the sieved egg yolk, herbs, mustard, and tomato puree.

Assemble and serve

  1. Spread the caviar mixture on the buttered bread slices.

  2. Use a paper cone to decorate the slices with the combined mixture.

  3. Serve on small round dishes and keep cool until ready to serve.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Lemon + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Russian caviar
Provides the main flavour and a salty, briny richness as the centrepiece of the dish.
Mayonnaise
Adds fat and creaminess, giving the remoulade a smooth, spreadable body.
Hard-boiled egg yolk
Adds richness and a soft, crumbly texture to the creamy mixture.
Brown butter
Contributes a nutty, toasted aroma and extra fat to the bread base.
Tomato puree
Adds acidity, colour and concentrated savoury flavour to the sauce.
Béchamel sauce
Lends body and a silky thickness to the mayonnaise base.

“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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