Remoulade
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...
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Cooking tools:
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Refrigerator
- Airtight container
Ingredients
- 1 egg yolk
- 1⁄4 tsp. dijon mustard
- 3⁄4 cup canola oil
- 1 tsp. fresh lemon juice
- Salt
- freshly ground black pepper
- 2 cornichons, finely chopped
- 1 1⁄2 tsp. chopped fresh parsley leaves
- 1 1⁄2 tsp. chopped fresh chives
- 1 1⁄2 tsp. chopped fresh chervil
- 1 1⁄2 tsp. chopped fresh tarragon leaves
- 1 Tbsp. capers
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