HACKED RECIPE
Rémoulade Recipe
Difficulty: Easy |
Total Time:
5 mins
|
Active Time:
|
Makes:
4 to 6 servings
Rémoulade is a mayonnaise loaded with flavor. Originally created in France but common in Creole cooking, it is made with Louisiana-style hot sauce, capers, and tarragon; we added Worcestershire and bell pepper. Though it is normally served with fried-fish dishes such as our Cornmeal Fried Catfish, we also like it with boiled shellfish or mixed into a potato salad.
What to buy: Use the freshest eggs you can find.
INGREDIENTS
- 1 tablespoon Dijon mustard
- 1 teaspoon Louisiana-style hot sauce, such as Tabasco
- 1 teaspoon Worcestershire sauce
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- 2 teaspoons minced capers
- 1 tablespoon Dijon mustard
INSTRUCTIONS
- In a medium mixing bowl, whisk egg yolks and Dijon mustard until eggs are broken up and evenly blended. Continue whisking and slowly add oil by pouring it down the side of the bowl in a thin stream.
- Once all the oil is added, whisk in Tabasco, Worcestershire, lemon juice, salt, and pepper until well incorporated.
- Mix in capers, shallots, tarragon and parsley until blended.
Member recipes are not tested by the CHOW food team.
I think someone was sipping the spiked eggnog while writing this recipe.
It also has dijon mustard at the beginning and end of recipe.
I hear you samsaulavi!!! Where are the eggs? The shallots, parsley and tarragon????
Am I nuts, or do I not see eggs in the ingredients??? Or shallots??? Does this recipe make sense??? Please redo it so it is complete. My son loves Remoulade and this looks like an interesting recipe.