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Remoulade Sauce, Indian

A creamy Indian remoulade sauce made with egg yolks, oil, vinegar, curry paste, curry powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and vinegar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 12,922 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Remoulade Sauce, Indian

Ingredients

Directions

  1. Place the yolks in a bowl and mash them with the back of a wooden spoon until smooth.

  2. Mix in the salt, curry powder, and curry paste.

  3. Gradually stir in the salad oil until the sauce is smooth and creamy.

  4. Add the vinegar drop by drop, mixing thoroughly before using.

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. 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

Egg yolks
Emulsify the oil into a smooth, creamy sauce that holds together.
Salad oil
Provides fat that, emulsified with the yolks, gives the sauce its rich, creamy body.
Vinegar
Adds acidity that brightens the sauce and balances the richness of the oil and yolks.
Curry powder
Contributes warm spice aroma and flavour that defines the sauce.

The step that matters

Add the oil gradually and the vinegar drop by drop. Egg yolks can only emulsify a limited amount of oil at once. Adding oil slowly lets the lecithin in the yolks coat tiny droplets so the sauce stays smooth; adding it too fast can break it into a greasy, separated mixture. Vinegar added slowly blends in evenly without thinning or curdling the emulsion.

“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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