Rémoulade Sauce

- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large egg yolk
- 3tablespoons Dijon- or Creole-style mustard
- ¼cup white-wine vinegar
- 1tablespoon paprika
- 1cup vegetable oil
- 2tablespoons grated horseradish, fresh or prepared
- 1teaspoon finely chopped garlic
- ⅓cup finely chopped scallions
- ⅓cup finely chopped celery
- 2tablespoons finely chopped parsley
- 2tablespoons ketchup
- Salt and freshly ground black pepper to taste
Preparation
- Step 1
Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.
Private Notes
Comments
Yes - use 2 tsp-1 Tbsp mayonnaise (ideally Hellman's). It act the same way as the emulsifier.
Is there any way to avoid the raw egg yolk?
The vinegar acts as the antimicrobial, so the raw egg should not be an issue.
For a quick and easy version, the first five ingredients make mayonnaise. You can start with just 1 cup of good mayo, then mix in the other ingredients. Add extra mustard and paprika to taste, if desired.
Homemade mayo has a lot more flavor than jarred mayo. Well worth doing for a good sauce.
Too much vinegar
I won’t eat raw egg yolks so I just skipped the egg yoke and oil and simply used Hellman’s Mayonnaise. it was delicious.