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Herb Remoulade
Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
2 large egg yolks
Juice of 1 lemon (2 1/2 to 3 tablespoons)
Coarse salt and freshly ground pepper
3/4 cup canola oil
2 tablespoons sherry-wine or Champagne vinegar
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped cornichons
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh dill
1 tablespoon thinly sliced fresh chives
1 tablespoon chopped fresh tarragon
Gallery
Herb Remoulade
Recipe Summary
Yield: Makes about 1 cup
Gallery
Herb Remoulade
Herb Remoulade
Herb Remoulade
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 2 large egg yolks
- Juice of 1 lemon (2 1/2 to 3 tablespoons)
- Coarse salt and freshly ground pepper
- 3/4 cup canola oil
- 2 tablespoons sherry-wine or Champagne vinegar
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped cornichons
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon chopped fresh dill
- 1 tablespoon thinly sliced fresh chives
- 1 tablespoon chopped fresh tarragon
Directions
Place egg yolks and lemon juice in a 2-cup liquid measuring cup; season with a pinch of salt and pepper. Using an immersion blender, blend, slowly drizzling in the canola oil; continue blending until thickened and well combined. Season with salt and pepper and transfer to a small bowl.
Whisk vinegar into egg yolk mixture and fold in parsley, cornichons, capers, dill, chives, and tarragon. Season with salt and pepper and refrigerate until ready to use.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Herb Remoulade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Herb Remoulade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
