REMOULADE MADE FROM SCRATCH
Remoulade is a variant of mayonnaise and so you *can* use premade mayonnaise in this recipe (remove all of the mayonnaise ingredients). This recipe make a *LOT* of mayo, it can be kept for a while, or just cut the recipe with now ill effect. The only measurements that *must* be spot on in this recipe are the oil and eggs, everything else is a 'some'. However homemade mayonnaise is *delicious* and so much different than the weird stuff you buy in a jar. Many people think mayonnaise is unhealthy because of the eggs--to be sure to be completely safe you should use pasteurized egg/egg products. However professional kitchens have been making mayonnaise like this for *years* and the risk of an unhealthy egg is fairly low. Give her a shot, I'm sure you'll love it!
Provided by Desree42
Categories Sauces
Time 15m
Yield 1 quart
Number Of Ingredients 16
Steps:
- For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy.
- Add the oil gradually in a thin stream, whipping constantly, until all the oil is incorporated and the mayo is thick (this can be done in a food processor, just gently drizzle the oil in the top opening and turn the processor off as soon as all the oil is used).
- Adjust seasoning with salt, pepper, and lemon juice.
- Refrigerate immediately if not to be used.
- For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined.
- Adjust seasoning with salt, Worcestershire sauce, and Tabasco.
- Hold in the refrigerator until needed.
Nutrition Facts : Calories 6177.6, Fat 681.6, SaturatedFat 93.3, Cholesterol 1057.7, Sodium 1917.7, Carbohydrate 19.4, Fiber 5.3, Sugar 2.8, Protein 21.2
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