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.
Ingredients
- 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 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
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Instructions
Step 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.
Step 2
Add cornichons, parsley, chives, chervil, tarragon, and capers to mayonnaise and stir to combine thoroughly. Rémoulade keeps, covered and refrigerated, for up to 1 week.
- 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.
- Add cornichons, parsley, chives, chervil, tarragon, and capers to mayonnaise and stir to combine thoroughly. Rémoulade keeps, covered and refrigerated, for up to 1 week.
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