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Rémoulade

Ingredients (13)

  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 1 cup vegetable oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Louisiana-style hot sauce, such as Tabasco or Crystal Hot Sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt, plus more as needed
  • 1/8 teaspoon freshly ground white pepper, plus more as needed
  • 2 teaspoons finely chopped capers
  • 2 teaspoons finely chopped red bell pepper
  • 2 teaspoons finely chopped shallot
  • 1 1/2 teaspoons finely chopped fresh tarragon leaves
  • 1 teaspoon finely chopped fresh Italian parsley leaves
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Nutritional Information
  • Calories261
  • Fat28.82g
  • Saturated fat2.21g
  • Trans fat0.21g
  • Carbs0.85g
  • Fiber0.17g
  • Sugar0.27g
  • Protein0.83g
  • Cholesterol46.11mg
  • Sodium91.71mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Rémoulade

Rémoulade is essentially a homemade mayonnaise loaded with flavor. The sauce was originally created in France, but we put a Creole spin on it with the addition of Louisiana-style hot sauce, Worcestershire, and bell pepper. Though it’s normally served with fried-fish dishes such as our Cornmeal Fried Catfish, we also like it with boiled shrimp or mixed into a potato salad.

What to buy: Have all the ingredients at room temperature before you start—the rémoulade will come together better. Also, because the egg yolks don’t get cooked, use very fresh or pasteurized eggs. Refrigerate the rémoulade in an airtight container for up to 4 days.

Tips for Eggs

Instructions

  1. 1Whisk the egg yolks and Dijon in a medium bowl until evenly blended. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream.
  2. 2Once all of the oil has been added, whisk in the lemon juice, hot sauce, Worcestershire, and measured salt and pepper until evenly combined.
  3. 3Mix in the remaining ingredients until evenly combined. Taste and season with additional salt and pepper as needed. If not using immediately, refrigerate the rémoulade in an airtight container for up to 4 days.
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