Chive Remoulade Recipes

REMOULADE SAUCE

Steps:

• Place egg, yolks, salt, sugar, and pepper in the bowl of a food processor fitted with the plastic blade. Process until well blended.
• With the machine running, add olive oil, dribbling slowly. Add 1 tablespoon lemon juice, then dribble in vegetable oil. Taste for seasonings, adding more lemon juice, salt, or pepper if needed.
• Stir in capers, mustard, herbs, and shallots and serve immediately. (The sauce can also be made ahead and refrigerated in an airtight container for up to 2 days.)

COUNTRY REMOULADE

Steps:

• In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
• Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.

REMOULADE MADE FROM SCRATCH

Steps:

• For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy.
• Add the oil gradually in a thin stream, whipping constantly, until all the oil is incorporated and the mayo is thick (this can be done in a food processor, just gently drizzle the oil in the top opening and turn the processor off as soon as all the oil is used).
• Adjust seasoning with salt, pepper, and lemon juice.
• Refrigerate immediately if not to be used.
• For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined.
• Adjust seasoning with salt, Worcestershire sauce, and Tabasco.
• Hold in the refrigerator until needed.