Remoulade Sauce Recipe

Name: Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large whole egg; 2 large egg yolks; 1/2 teaspoon coarse salt; Pinch of sugar; 1/4 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 1 to 2 tablespoons fresh lemon juice; 3/4 cup canola oil; 1 tablespoon capers, drained and chopped; 2 teaspoons Dijon mustard; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh tarragon; 1 tablespoon snipped chives; 1 tablespoon minced shallot

Servings: persons

1 large whole egg
2 large egg yolks
1/2 teaspoon coarse salt
Pinch of sugar
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
1 to 2 tablespoons fresh lemon juice
3/4 cup canola oil
1 tablespoon capers, drained and chopped
2 teaspoons Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon snipped chives
1 tablespoon minced shallot

1
Place the egg, egg yolks, salt, sugar, and pepper in the bowl of a food processor.
2
Process until blended.
3
With the machine running, slowly drizzle the olive oil through the feed tube.
4
Add 1 tablespoon lemon juice, then slowly drizzle in the canola oil through the feed tube.
5
Season with more lemon juice, salt, and pepper, if needed.
6
Stir in the capers, mustard, parsley, tarragon, chives, and shallot, and serve immediately.

913

kcal

Calories

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 14 ingredients. The key ingredients include: 1 large whole egg, 2 large egg yolks, 1/2 teaspoon coarse salt, Pinch of sugar, and more.

Yes, Remoulade Sauce 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 Sauce

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