Friday, June 1, 2012

Recipe for this weekend - Remoulade Sauce

I just had another article published in the Essential Herbal Magazine.  The July/August issue is due out any day now, so you could subscribe now and get it as your first issue!

For my article this time I chose to feature herb sauces.  When I wrote the article I found a number of recipes for sauces but had to narrow it down to the proper size for the article.  In the process a couple recipes had to be eliminated.  But there was one that was difficult to eliminate.  Since I liked it so much, I decided to share it here:

Remoulade Sauce

This is a mayonnaise-based sauce that is heavy on the herbs, not the pickles.

3 large egg yolks
3 Tbls. fresh lemon juice
1 tsp. Dijon Mustard
1 few dashes of Tabasco or other hot sauce
3/4 tsp. kosher salt
1 cup olive oil
1/4 cup chopped chives
2 Tbls. chopped tarragon
1/4 cup chopped flat leaf parsley
3 anchovy-filets, rinsed and finely chopped (soak them for 30 minutes if you buy the salt-packed kind)
2 Tbls. capers (rinsed and chopped (soak for 15 minutes of you get the salt-packed kind)

Put the egg yolks, lemon juice, mustard, Tabasco, and salt in a food processor.  With the motor running, pour in the olive oil is a slow steady stream.  When all the oil is added, the sauce should be thick.

Scrape into a mixing bowl and stir int he remaining ingredients.  Cover and store in the refrigerator for no more than 2 days.  If you do not like anchovies, you can leave them out, but I think the capers are a wonderful flavor in this and should not be avoided.

If you are grilling this weekend, try it on burgers or steak.  I know it is great on fish too!

According to Wikipedia these are a few ways you can use the sauce:
  • In Iceland, remoulade (remolaði) is a condiment commonly served on hot dogs, together with mustard, ketchup, raw and roasted onions.
  • In Louisiana Creole cooking, remoulade often contains paprika and tends to appear more reddish or pink, not yellowish as in other areas.
  • In the U.S., it is typically served with chilled beef tenderloin, sliced thinly, as hors d'oeuvre.
  • In the Netherlands it is often served with fried fish.
  • In Germany its main use is with fried fish and as an ingredient of potato salads.

1 comment:

Related Posts Plugin for WordPress, Blogger...