Remoulade Made From Scratch Recipe

Name: Remoulade Made From Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1630

kcal

Calories

182

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 ounces pasteurized egg yolks, 1 ounce white vinegar, 1 ounce water, 1 tablespoon dry mustard, and more.

Yes, Remoulade Made From Scratch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Remoulade Made From Scratch

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