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Sauce Remoulade, for Roast Meats

A cold sauce made with parsley, chives, capers, anchovies, shallots, celery, sea salt, pepper, oil, vinegar, and mustard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Capers and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 405 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Sauce Remoulade, for Roast Meats

Ingredients

Directions

Make the sauce

  1. Chop the parsley, chives, capers, anchovies, shallots, and celery together.

  2. Mix the chopped ingredients with oil, vinegar, and a little mustard.

Serve

  1. Once well mixed, transfer to a sauceboat and serve cold.

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. Capers + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together405 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Chive + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together450 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

    Shared aroma: coumarin (sweet, hay).

  4. Chive + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together245 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Shallot + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together859 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

Capers
Adds a briny, sharp bite that cuts through the richness of the oil.
Anchovies
Adds a salty, savory depth that rounds out the sauce.
Mustard
Helps the oil and vinegar stay combined as a smoother, cohesive sauce.
Oil
Provides fat and body, carrying the flavors and giving a silky texture.
Vinegar
Adds acidity that brightens the herbs and balances the oil.
Shallots
Contributes a mild, sharp onion aroma and gentle bite.

Swap the celery

How well each one fits the dish's main ingredients (parsley, chive, capers, shallot, pepper, vinegar, mustard):

  1. Tarragonfits better
  2. Dillfits better
  3. Thymefits better
  4. Celerythe original

Fit is the average pairing score against parsley, chive, capers, shallot, pepper, vinegar, mustard. 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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