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Rémoulade

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Yields about 1 cup.

  • To learn more, read:
    Roasts with the Most
  • by Gordon Hamersley from Fine Cooking
    Issue 76

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.

  • 1 large egg yolk, preferably pasteurized
  • 1 Tbs. white-wine vinegar
  • 1 Tbs. Dijon mustard
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup vegetable oil
  • 1 tsp. finely chopped fresh chives
  • 1 tsp. capers, drained, rinsed, and chopped
  • 1/4 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 salt, pepper, and vinegar to taste. The rémoulade can be stored, covered, in the refrigerator for up to two days.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 130; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 0; Monounsaturated Fat (g): 9; Carbohydrates (g): 0; Polyunsaturated Fat (g): 3.5; Sodium (mg): 100; Cholesterol (mg): 15; Fiber (g): 0;

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