Gastronomixs

Remoulade sauce

This sauce is made from basic mayonnaise mixed with capers, gherkins, shallots, and fresh green herbs.

Recipe makes one litre.

Remoulade sauce

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Ingredients

4

 

egg yolks (or 110g pasteurised egg yolk)

5

g

salt

½

tsp

pepper

10

g

smooth mustard

30

g

vinegar

850

ml

oil

 

 

lemon juice to taste or pickling liquid from the gherkins

30

g

capers

50

g

gherkins

20

g

shallots

60

g

green herbs (parsley, chervil, tarragon)

Preparation method

  • Ensure that all the ingredients are at room temperature.
  • Mix the egg yolks with the salt, pepper, mustard, and vinegar. You can do this with a whisk or a planet mixer.
  • Next, add the oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
  • Season with the lemon juice or pickling liquid from the gherkins.
  • Finely chop the capers, gherkins, and green herbs with a sharp knife. Finely chop the shallot.
  • Mix the chopped ingredients with the basic mayonnaise.
  • Add additional salt and pepper to taste.
  • Store at 4°C.

Serving suggestions

  • As a sauce to go with cold meat and fish dishes.
  • Variation tip: use a different or more varied assortment of green herbs such as basil, thyme, chives, and mint.
  • Variation tip: use different types of mustard such as Dijon, English, Bavarian, or different types of Dutch mustard.

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