This is a basic rémoulade sauce. You can not omit the egg. It creates the emulsion to hold the sauce together. If the thought of using a raw yolk bothers you you can adapt this recipe by omitting the egg and oil and increasing the mayo to 1 and a 1/4 c. This is good on the Fried Green Tomato BLT, seafood, grilled meats, sandwiches, and as a dipping sauce for fries. What have you used rémoulade on? Let me know in the comments!
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Rèmoulade Sauce
This is a basic rémoulade sauce. You can not omit the egg. It creates the emulsion to hold the sauce together.
Servings 8
Calories 299
Ingredients
- 1 egg yolk room temp
- 1/4 cup seeded mustard
- 2 1/2 tablespoon red wine vinegar
- 1 tablespoon horseradish prepared
- 1 tablespoon paprika
- 1 teaspoon cayenne
- 1 clove garlic minced or grated
- 1 cup vegetable oil
- 1 stalk celery minced
- 1/2 bunch green onion minced, green and white parts
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 1/2 teaspoon worcestershire
- salt and pepper
Instructions
- Whisk the first 7 ingredients together and season with salt and pepper. See tip here for grating garlic.
- VERY slowly drizzle the vegetable oil into the mixture while whisking vigorously the entire time until it is all combined into a thick sauce. Stir in the remaining ingredients and chill for at least 30 minutes. This will keep for a few days in the fridge.
Nutrition
Calories: 299kcal | Carbohydrates: 2g | Protein: 1g | Fat: 33g | Saturated Fat: 23g | Cholesterol: 27mg | Sodium: 79mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 614IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
