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Rémoulade Sauce
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 302
Ingredients
Basic Mayonnaise (page 303)
Celery
Celery Leaf
Chives
Dijon Mustard
Garlic
Green Bird's Eye Chile
Hot Sauce
Hungarian Sweet Paprika
Lemon Juice
Parsley
Whole-Grain Mustard
Worcestershire Sauce
Tags
Emulsions