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

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Ingredients

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