Remoulade Made from Scratch
- Ready In:
- 15mins
- Ingredients:
- 16
- Yields:
-
1 quart
ingredients
- 3 ounces pasteurized egg yolks
- 1 ounce white vinegar
- 1 ounce water
- 1 tablespoon dry mustard
- 3 cups vegetable oil
- kosher salt, to taste
- white pepper, to taste
- 1 ounce lemon juice
- 2 ounces capers (drained and chopped)
- 2 tablespoons chives (chopped)
- 3 tablespoons chervil (chopped)
- 3 tablespoons tarragon leaves (chopped)
- 1 tablespoon Dijon mustard
- salt
- Worcestershire sauce, to taste
- 2 dashes Tabasco sauce
directions
- For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy.
- Add the oil gradually in a thin stream, whipping constantly, until all the oil is incorporated and the mayo is thick (this can be done in a food processor, just gently drizzle the oil in the top opening and turn the processor off as soon as all the oil is used).
- Adjust seasoning with salt, pepper, and lemon juice.
- Refrigerate immediately if not to be used.
- For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined.
- Adjust seasoning with salt, Worcestershire sauce, and Tabasco.
- Hold in the refrigerator until needed.
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