Ingredients Jump to Instructions ↓

  1. 2 cups mayonnaise , recipe follows

  2. 2 tablespoons cornichons or sour gherkins, minced

  3. 3 tablespoons capers, minced

  4. 2 tablespoons chopped parsley leaves

  5. 1 1/2 anchovies, minced

  6. 1 tablespoon ketchup

  7. 1/4 teaspoon cayenne pepper

  8. 4 large egg yolks

  9. 1 teaspoon dry mustard

  10. 1 lemon , juiced

  11. 1 tablespoon water

  12. 1 1/2 cups canola oil

  13. 3 tablespoons extra virgin olive oil Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For the remoulade: Chop all the ingredients together and add them to the mayonnaise in the food processor; pulse a few times for them to blend . Refrigerate for 30 minutes before serving. First make the mayonnaise: In a non-reactive bowl or in a food processor, combine the egg yolks, mustard , lemon juice, and water. Whisk or pulse with the machine to break up the yolks. If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion . If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor , pour in the oils in a thin stream, with the machine running. Taste and adjust seasoning with salt and pepper and more lemon juice. Yield: 2 cups


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