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Sauce

Sauce Remoulade

Sauce Remoulade is a cold sauce made with parsley, chives, capers, anchovies, shallots, celery, oil, vinegar, mustard, salt, and pepper.

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

Ingredients

Directions

Prepare

  1. Chop parsley, chives, capers, anchovies, shallots, and celery finely.

  2. In a bowl, combine the chopped ingredients with salt and pepper.

Make the sauce

  1. Add oil, vinegar, and mustard; mix well.

  2. 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

Oil
Forms the emulsion base, giving the sauce a rich, smooth body.
Vinegar
Adds acidity that brightens the sauce and balances the oil.
Mustard
Helps bind the oil and vinegar into a stable emulsion.
Anchovies
Contribute savory depth and saltiness that rounds out the sauce.
Capers
Add briny, sharp bursts of acidity and salt.
Shallots
Contribute a mild, sharp onion flavor throughout the sauce.

The step that matters

Add oil, vinegar, and mustard; mix well.. Oil and vinegar naturally separate, so mustard must be thoroughly mixed in to help hold the dressing together as an emulsion. Incomplete mixing leaves a greasy, split sauce.

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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