Remoulade Sauce

Name: Remoulade Sauce
Yield: 1¾ cups
Ingredients: 1 cup corn oil; Dash of Tabasco sauce; ¼ teaspoon salt; ½ teaspoon freshly ground black pepper; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh tarragon leaves; 2 tablespoons chopped capers, drained; 2 tablespoons chopped cornichons; 1 teaspoon white wine vinegar; 1 tablespoon fresh lemon juice; 2 tablespoons whole-grain mustard; 2 tablespoons Dijon mustard; 1 egg yolk; 2 tablespoons whole capers, drained

Preparation info

1¾ cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This basic is delicious tossed over julienned celery root, dolloped on cold poached lobster or on crab cakes. Cornichons and capers add a piquant flavor.

Ingredients

1 egg yolk
2 tablespoons Dijon mustard
2 tablespoons

Sauce
Gluten-free
Vegetarian
Spicy

Method

Combine the egg yolk, both mustards, lemon juice, and vinegar in a food processor and process for 30 seconds.
Add the cornichons, chopped capers, tarragon, parsley, pepper, salt, and Tabasco. Process for 30 seconds.
With the motor running, slowly add the oil through the feed tube; process until thick. Transfer the sauce to a bowl and fold in the whole