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Rémoulade Recipe To learn more, read the article:
Roasts with the Most

Rémoulade

by Gordon Hamersley
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If you’re concerned about the uncooked egg yolk in this sauce, use a pasteurized egg. Rémoulade is delicious with Roast Rack of Veal with a Lemon, Caper, & Tarragon Crust.Yields about 1 cup.

From Fine Cooking 76, pp. 45
December 1, 2005

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