Remoulade Sauce 6 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 each: Egg yolk,
-leaves,
2 tbsp: Dijon mustard,
1 tbsp: Chopped fresh parsley,
2 tbsp: Whole-grain mustard,
1/2 tsp: Freshly ground black pepper,
1 tbsp: Fresh lemon juice,
1/4 tsp: Salt,
1 tsp: White wine vinegar,
Dash of Tabasco sauce,
2 tbsp: Chopped cornichons,
1 cup: Corn oil,
2 tbsp: Chopped capers, drained
2 tbsp: Whole capers, drained
1 tbsp: Chopped fresh tarragon,
Directions:
1. Combine the egg yolk, both mustards, lemon juice, and vinegar in
a food processor and process for 30 seconds. 2. Add the cornichons,
chopped capers, tarragon, parsley, pepper, salt and Tabasco. Process
for 30 seconds. 3. With the motor runnng, slowly add the oil through
the feed tube; process until thick. Transfer the sauce to a bowl and
fold in the whole capers. Cover and refrigerate for at least 1 hour
before serving. It will keep for about 6 hours in the refrigerator.
Makes 1-3/4 cups.
Source: The New Basics Cookbook
Calories per serving: Number of Servings: 1 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 05-10-95 (1810)
Source from luhu.jp
a food processor and process for 30 seconds. 2. Add the cornichons,
chopped capers, tarragon, parsley, pepper, salt and Tabasco. Process
for 30 seconds. 3. With the motor runnng, slowly add the oil through
the feed tube; process until thick. Transfer the sauce to a bowl and
fold in the whole capers. Cover and refrigerate for at least 1 hour
before serving. It will keep for about 6 hours in the refrigerator.
Makes 1-3/4 cups.
Source: The New Basics Cookbook
Calories per serving: Number of Servings: 1 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 05-10-95 (1810)
Source from luhu.jp