Remoulade Sauce
You can use store bought mayonnaise if you don't want to make your own from scratch
Makes enough for: 1 batch sauce
Ingredients
for the mayonnaise:
- 1 egg
- 200 mls canola oil
- 10 mls Dijon mustard
- 5 mls sherry vinegar
- salt and freshly ground black pepper to season
for the remoulade sauce:
- 80 g mayonnaise
- 10 mls capers, roughly chopped
- 5 mls lemon juice
- 5 g parsley, finely chopped
- 2 anchovy fillets, finely chopped
- 1 pickled cucumber, finely chopped
Method
for the mayonnaise:
- Break the egg into a stick blender jug, taking care not to break the yolk
- Add the oil. mustard, and vinegar and season to taste
- Place the stick blender over the egg yolk and start blending on the highest speed
- Only lift the blender when the mayonnaise has started to form, lifting it slowly until completely blended
for the remoulade sauce:
- Place the mayonnaise into a bowl and add the capers, lemon juice, parsley, anchovies, and cucumber
- Mix to combine, adjust the seasoning and refrigerate for at least 2 hours before needed