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Wednesday, January 2, 2013,11:13 PM by
V.Chitralekha

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REMOULADE SAUCE

Makes :
500 ml

Preparation Time :
20 minutes

Cooking Time :
4 minutes

Preparation Method :

  • Spoon 5 tablespoons of the oil into a small bowl. Add the lemon juice, vinegar, sugar, salt and mustard. Heat, uncovered, on Defrost for 4 minutes or until very hot.
  • Break the eggs into a blender and add the hot oil mixture. Blend until smooth.
  • With the machine running add in the remaining oil in a thin steady stream.
  • Transfer to a bowl. Cover and chill until cold and thick.
  • Add in the Chopped anchovy fillets in oil, French mustard , tarragon, parsley, gherkins and capers with Chervil.
  • Keep refrigerated in screw-topped jar.

INGREDIENTS

  • 500 ml Cooking oil
  • 2 tablespoons lemon juice
  • 1 tablespoon wine or cider vinegar
  • ½ teaspoon caster sugar
  • 2 tablespoons tomato puree
  • 2 teaspoons horseradish
  • 1 teaspoon Worcestershire sauce
  • 4 chopped anchovy fillets in oil
  • Hot pepper sauce
  • Salt to taste
  • 1 teaspoon made mustard
  • 1 teaspoon French mustard
  • 1 teaspoon chopped tarragon
  • 2 teaspoons chopped gherkins
  • 2 teaspoons chopped capers
  • 1 teaspoon chopped parsley
  • ½ teaspoon chopped chervil
  • 2 large eggs
  • Posted Monday, February 13, 2023 at 7:52:35 PM

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