{"id":6563,"slug":"remoulade-sauce","title":"Rémoulade sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a handful of spinach","one of watercress","one of parsley","a pint and a half of mayonnaise","four chopped gherkins","some sliced chives"],"ingredients_norm":["spinach","watercress","parsley","and half of mayonnaise","gherkin","chive"],"steps":["Take a handful of spinach, one of watercress and one of parsley and mash fine in a mortar.","Put in a cloth and press out the juice.","Mix the juice with a pint and a half of mayonnaise.","Add four chopped gherkins and some sliced chives."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w141:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c6a1893bb3f368ac12d044230448716761ca9d85d529f794de3ee4228d496e63","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/remoulade-sauce"}