Rémoulade

Rémoulade
Photo by www.finecooking.com

Ingredients

  • 1 Tbs. Dijon mustard
  • Kosher salt and freshly ground black pepper to taste
  • 1 Tbs. white-wine vinegar
  • 1 large egg yolk, preferably pasteurized
  • 1 tsp. capers, drained, rinsed, and chopped
  • 1 tsp. finely chopped fresh chives
  • ½ cup vegetable oil
  • + 2 more ingredients
    • ½ cup extra-virgin olive oil
    • ¼ tsp. minced fresh tarragon

In a medium bowl, whisk the egg yolk, vinegar, mustard, 1 teaspoon salt, and several grinds of pepper until smooth. Very slowly whisk in the olive oil, followed by the vegetable oil. The mixture should be thick and emulsified like mayonnaise. Add the chives, capers, and tarragon. Season with more...

View full recipe at Fine Cooking

Comments

Variations on Rémoulade

  • Rémoulade
    • 2 teaspoons minced red bell pepper
    • 1 teaspoon minced fresh Italian parsley
    • 1 1/2 teaspoons minced fresh tarragon
    • 2 teaspoons minced shallots
    • +8 other ingredients
  • Remoulade
    • 1/2 c mayonnaise
    • 2 t minced shallots
    • 1 1/2 t grainy mustard
    • 1 1/2 t Dijon mustard
    • 1 1/2 t drained capers, coarsely chopped
    • +5 other ingredients
  • Remoulade
    • 2 dashes Tabasco
    • 3/4 t tarragon vinegar
    • 1 t minced flat-leaf parsley
    • 1 1/2 t drained capers, coarsely chopped
    • 1 1/2 t Dijon mustard
    • +5 other ingredients
  • Rémoulade
    • 1 tablespoon Dijon mustard
    • 2 teaspoons minced capers
    • 1/8 teaspoon ground white pepper
    • 1/4 teaspoon kosher salt
    • +3 other ingredients


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