Remoulade | Saveur
Larousse Gastronomique includes the option of adding anchovy essence and/or chopped hard-cooked egg to this sauce and suggests serving it with cold meat or seafood or mixing it with salads or...
Ingredients
- 1 egg yolk
- <sup>1</sup>⁄<sub>4</sub> tsp. dijon mustard
- <sup>3</sup>⁄<sub>4</sub> cup canola oil
- 1 tsp. fresh lemon juice
- Salt and freshly ground black pepper
- 2 cornichons, finely chopped
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. chopped fresh parsley leaves
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. chopped fresh chives
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. chopped fresh chervil
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. chopped fresh tarragon leaves
- 1 Tbsp. capers
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