Remoulade Made from Scratch

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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