Sauce remoulade

Recipe from: 11/1/1994 12:00:00 AM
Ingredients 11
Servings 0
Time

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.
 

Read more on: eggs
 

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