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Sauce remoulade

Ingredients
3 egg yolks
salt and pepper to taste
2 ml mustard powder
50 ml wine vinegar
300 ml olive oil
2 ml parsley, chopped
2 ml chervil, chopped
2 ml tarragon, chopped
2 ml anchovy essence
2 ml capers, chopped
2 ml gherkins, chopped

Method:
1. Place egg yolk, salt, pepper and mustard powder in a bowl or food processor. 2. Beat in the wine vinegar, then slowly pour in olive oil in a thin stream, beating continuously. 3. Remove to another bowl and mix in the remaining ingredients. Adjust seasoning to taste and serve with mussel kebabs. Refrigerate remaining sauce in a sealed container.

Recipe From : Ideas November 01, 1994

Recipe from Ideas : November 01, 1994 See what Ideas has in store this month. Subscribe now and save!