Remoulade sauce
Instructions:
- If you are concerned about raw eggs, use storebought
mayonnaise, and begin at step 3. The
sauce can be made ahead and refrigerated in an
airtight container for up to 2 days.
- 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
- Place the egg, egg yolks, salt, sugar, and pepper in the bowl of a food processor. Process until blended.
- With the machine running, slowly drizzle the olive oil through the feed tube. Add 1 tablespoon lemon juice, then slowly drizzle in the canola oil through the feed tube. Season with more lemon juice, salt, and pepper, if needed.
- Stir in the capers, mustard, parsley, tarragon, chives, and shallot, and serve immediately.