Filed Under: blend, north-american, Side, Under 20 Mins, Vegetables

Remoulade

Remoulade, a traditional French mayonnaise-based sauce, is an excellent match with fish.

April 8th, 2012

Photography by Colin FaulkerFood Styling by Sue Henderson Prop Styling by Jane Hardin

Servings
8
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
  • 1 egg yolk
  • 1/2 teaspoons kosher salt
  • 2 tablespoons lemon juice
  • 2 tablespoons grainy mustard
  • 3/4 Cups grapeseed oil
  • 1/4 Cups capers, rinsed & chopped
  • 1 tablespoon shallots, finely minced
  • 3 tablespoons chopped gherkins
  • 1 tablespoon chopped Italian parsley
  • 11 tablespoon chopped chives
  • 1 tablespoon tarragon, finely chopped
  • 1 tablespoon chervil
Directions
  1. Combine egg yolk, salt, lemon juice and grainy mustard in food processor.

  2. With processor running, slowly pour grapeseed oil in a thin, steady stream. Transfer to a medium bowl.

  3. Add remaining ingredients.

  4. Stir to combine. Refrigerate until needed.

Nutrients Per Serving

Salad: 576 calories, 5.2 g protein, 57.1 g fat, 14.8 g carbs, 3 g fibre. Good source vitamins C, B6 and B12.

Remoulade

Leave a Reply

Your email address will not be published.

Close