Recipes

Remoulade

  • Serves

    makes 1 Cup

SAVEUR

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
  • 14 tsp. dijon mustard
  • 34 cup canola oil
  • 1 tsp. fresh lemon juice
  • Salt and freshly ground black pepper
  • 2 cornichons, finely chopped
  • 1 12 tsp. chopped fresh parsley leaves
  • 1 12 tsp. chopped fresh chives
  • 1 12 tsp. chopped fresh chervil
  • 1 12 tsp. chopped fresh tarragon leaves
  • 1 Tbsp. capers
  • 1 egg yolk
  • 14 tsp. dijon mustard
  • 34 cup canola oil
  • 1 tsp. fresh lemon juice
  • Salt and freshly ground black pepper
  • 2 cornichons, finely chopped
  • 1 12 tsp. chopped fresh parsley leaves
  • 1 12 tsp. chopped fresh chives
  • 1 12 tsp. chopped fresh chervil
  • 1 12 tsp. chopped fresh tarragon leaves
  • 1 tbsp. capers

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.

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