MAKES 1 CUP
Larousse Gastronomique includes the option of adding anchovy essence and/or chopped hard-cooked egg to this sauce and suggests serving it with cold meat or seafood or mixing it with salads or shredded celery root.
1 egg yolk
1/4 tsp. dijon mustard
3/4 cup canola oil
1 tsp. fresh lemon juice
Salt and freshly ground black pepper
2 cornichons, finely chopped
1 1/2 tsp. chopped fresh parsley leaves
1 1/2 tsp. chopped fresh chives
1 1/2 tsp. chopped fresh chervil
1 1/2 tsp. chopped fresh tarragon leaves
1 tbsp. capers
1. Make a mayonnaise by whisking together egg yolk and mustard in a medium bowl until thick. Gradually add oil in a slow, steady stream, whisking constantly, until oil has been incorporated and mixture is emulsified. Stir in lemon juice and season to taste with salt and pepper.
2. Add cornichons, parsley, chives, chervil, tarragon, and capers to mayonnaise and stir to combine thouroughly. Rémoulade keeps, covered and refrigerated, for up to 1 week.