This is a basic rémoulade sauce. The egg creates the emulsion to hold the sauce together. If the thought of using a raw yolk bothers you, you can adapt this recipe by omitting the egg and oil and increasing the mayo to 1 and a 1/4 cups. This is good on the Fried Green Tomato BLT, seafood, grilled meats, sandwiches, and as a dipping sauce for fries. What have you used rémoulade on? Let me know!
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Rèmoulade Sauce
Equipment
- 1 Whisk
Ingredients
- 1 egg yolk room temp
- 1/4 cup Stone ground mustard
- 2 1/2 tablespoon red wine vinegar
- 1 tablespoon horseradish prepared
- 1 tablespoon paprika
- 1 teaspoon cayenne
- 1 clove garlic minced or grated
- 1 cup vegetable oil
- 1 stalk celery minced
- 1/2 bunch green onion minced, green and white parts
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 1/2 teaspoon worcestershire
- salt and pepper
Instructions
- Whisk the first 7 ingredients together and season with salt and pepper. See tip here for grating garlic.
- VERY slowly drizzle the vegetable oil into the mixture while whisking vigorously the entire time until it is all combined into a thick sauce. Stir in the remaining ingredients and chill for at least 30 minutes. This will keep for a few days in the fridge.
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
