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Sauce

Remoulade Sauce

A vinaigrette-style sauce made with shallot, chervil, chives, garlic, black pepper, mustard, oil, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Chervil and chive match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 370 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Remoulade Sauce

Ingredients

Directions

  1. In a bowl, combine the shallot, chervil, chives, garlic, and black pepper. Mix in the mustard.

  2. Gradually add the oil and vinegar while stirring continuously.

  3. Make this sauce in a cool place to ensure it thickens properly.

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 + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together370 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Shallot + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together266 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Shallot + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together450 recipes

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

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Chive + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together1,149 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

Oil
Forms the rich, fatty body of the sauce.
Mustard
Acts as an emulsifier, helping the oil and vinegar stay blended together.
Vinegar
Adds sharp acidity that balances the richness of the oil.
Garlic
Adds pungent aroma to the sauce.

The step that matters

Gradually add the oil and vinegar while stirring continuously.. Adding the liquids slowly while stirring lets tiny droplets of oil disperse evenly in the vinegar and mustard. Adding them too fast can cause the emulsion to break, leaving the sauce oily and thin instead of thick and smooth.

Swap the clove

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

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

Fit is the average pairing score against shallot, chervil, chive, garlic, pepper, mustard, vinegar. 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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