Remoulade Made from Scratch

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!

• Ready In: 15 mins
• Yields: 1 quart

Ingredients

• 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
•  salt
•  Worcestershire sauce, to taste
• 2  dashes Tabasco sauce

Directions

1. For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy.
2. 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).
3. Adjust seasoning with salt, pepper, and lemon juice.
4. Refrigerate immediately if not to be used.
5. For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined.
6. Adjust seasoning with salt, Worcestershire sauce, and Tabasco.
7. Hold in the refrigerator until needed.