Remoulade Sauce
- 3 hard-cooked egg yolks
- 2 raw egg yolks
- 3/4 cup salad oil
- 1/4 cup thick sour cream
- 1 tablespoon capers, chopped
- 1 teaspoon chopped anchovies
- 1 teaspoon dry mustard
- Pinch salt and pepper
- 3 tablespoons lemon juice or vinegar
Mix hard-cooked and raw egg yolks, then add salad oil drop by drop. When well mixed, add cream and lemon juice or vinegar slowly; then add capers, anchovies, mustard, pepper and salt. This sauce must be kept cold. Serves 6.
Submitted by May 28, 2009
15 min
30 min
45 min