Herb Remoulade Recipes

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REMOULADE SAUCE



Remoulade Sauce image

Use this recipe when making our Mussels Remoulade or other shellfish dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 14

1 large egg
2 large egg yolks
1/2 teaspoon salt
Pinch of sugar
1/4 teaspoon freshly ground pepper
3/4 cup light olive oil
1-2 tablespoons fresh lemon juice
3/4 cup light vegetable oil
1 tablespoon capers, washed, dried, and chopped
2 teaspoons Dijon-style mustard
1 tablespoon chopped parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped chives
1 tablespoon chopped shallots

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.)

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