Remoulade sauce 6

1 servings

Ingredients

Quantity Ingredient
1 each Egg yolk
2 tablespoons Dijon mustard
2 tablespoons Whole-grain mustard
1 tablespoon Fresh lemon juice
1 teaspoon White wine vinegar
2 tablespoons Chopped cornichons
2 tablespoons Chopped capers - drained
1 tablespoon Chopped fresh tarragon leaves
1 tablespoon Chopped fresh parsley
½ teaspoon Freshly ground black pepper
¼ teaspoon Salt
Dash of Tabasco sauce
1 cup Corn oil
2 tablespoons Whole capers - drained

Directions

1. Combine the egg yolk, both mustards, lemon juice, and vinegar in a food processor and process for 30 seconds. 2. Add the cornichons, chopped capers, tarragon, parsley, pepper, salt and Tabasco. Process for 30 seconds. 3. With the motor runnng, slowly add the oil through the feed tube; process until thick. Transfer the sauce to a bowl and fold in the whole capers. Cover and refrigerate for at least 1 hour before serving. It will keep for about 6 hours in the refrigerator.

Makes 1-¾ cups.

Source: The New Basics Cookbook Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 05-10-95 (1810)

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