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)