Rémoulade Sauce

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 3 or 4 egg yolks
  • Salt and pepper
  • 1 teaspoon wine vinegar
  • 1–2 teaspoons mustard
  • 17 fl oz (500 ml) olive oil
  • 1 teaspoon chopped shallot
  • 1 teaspoon chopped onion
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped chervil

Method

Beat the egg yolks in a bowl with the salt and pepper, vinegar and mustard. Add the olive oil drop by drop, whisking constantly. When the mixture is thick, stir in the shallot, onion, parsley and chervil.