1 pt mayonnaise
1 pt mustard
1 oz anchovy paste
1/2 oz lemon juice
1 oz onion, grated
1 oz wine, sherry
1/4 oz tabasco sauce
1/2 oz worcestershire sauce
Directions
Blend all the ingredients in an electric blender or hand-whip them
into a smooth mixture. Makes a tart and tsaty sauce for poached fish,
oysters, shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87
Servings: 1 servings
Anglers` Remoulade Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Recipes as an idea can be traced back into the distant past, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that is, these, early records were just simple hieroglyphic recipes for food preparation.
During the time of the Romans a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of Roman times were skilled in the use of a good variety of herbs, including a few you will know such as basil, mint and parsley. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas led to an explosion in manuscripts on cooking, the majority of which are now in academic collections. When we get to the 20th century, recipe publications were highly popular due to higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Anglers` Remoulade Sauce recipe.
