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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 1 egg yolk
- 1⁄4 tsp. dijon mustard
- 3⁄4 cup canola oil
- 1 tsp. fresh lemon juice
- Salt and 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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