Remoulade

14 ingredients
10 steps

Ingredients

  • 2 cups mayonnaise, recipe follows
  • 2 tablespoons cornichons or sour gherkins, minced
  • 3 tablespoons capers, minced
  • 2 tablespoons chopped parsley leaves
  • 1 1/2 anchovies, minced
  • 1 tablespoon ketchup
  • 1/4 teaspoon cayenne pepper
  • 4 large egg yolks
  • 1 teaspoon dry mustard
  • 1 lemon, juiced
  • 1 tablespoon water
  • 1 1/2 cups canola oil
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

  1. 1
    For the remoulade: Chop all the ingredients together and add them to the mayonnaise in the food processor; pulse a few times for them to blend.
  2. 2
    Refrigerate for 30 minutes before serving.
  3. 3
    First make the mayonnaise: In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, lemon juice, and water.
  4. 4
    Whisk or pulse with the machine to break up the yolks.
  5. 5
    If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work.
  6. 6
    Then drizzle in the oils, whisking constantly, to form an emulsion.
  7. 7
    If the mayonnaise breaks, stop drizzling and whisk until it comes together again.
  8. 8
    If you're using the food processor, pour in the oils in a thin stream, with the machine running.
  9. 9
    Taste and adjust seasoning with salt and pepper and more lemon juice.
  10. 10
    Yield: 2 cups

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