Prep 15 mins
Cook 0 mins
Remoulade is a variant of mayonnaise and so you *can* use premade mayonnaise in this recipe (remove all of the mayonnaise ingredients). This recipe make a *LOT* of mayo, it can be kept for a while, or just cut the recipe with now ill effect. The only measurements that *must* be spot on in this recipe are the oil and eggs, everything else is a 'some'. However homemade mayonnaise is *delicious* and so much different than the weird stuff you buy in a jar. Many people think mayonnaise is unhealthy because of the eggs--to be sure to be completely safe you should use pasteurized egg/egg products. However professional kitchens have been making mayonnaise like this for *years* and the risk of an unhealthy egg is fairly low. Give her a shot, I'm sure you'll love it!
- 3 ounces pasteurized egg yolks
- 1 ounce white vinegar
- 1 ounce water
- 1 tablespoon dry mustard
- 3 cups vegetable oil
- kosher salt, to taste
- white pepper, to taste
- 1 ounce lemon juice
- 2 ounces capers (drained and chopped)
- 2 tablespoons chives (chopped)
- 3 tablespoons chervil (chopped)
- 3 tablespoons tarragon leaves (chopped)
- 1 tablespoon Dijon mustard
- Worcestershire sauce, to taste
- 2 dashes Tabasco sauce
- For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy.
- Add the oil gradually in a thin stream, whipping constantly, until all the oil is incorporated and the mayo is thick (this can be done in a food processor, just gently drizzle the oil in the top opening and turn the processor off as soon as all the oil is used).
- Adjust seasoning with salt, pepper, and lemon juice.
- Refrigerate immediately if not to be used.
- For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined.
- Adjust seasoning with salt, Worcestershire sauce, and Tabasco.
- Hold in the refrigerator until needed.