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Wednesday, January 2, 2013,11:13 PM
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REMOULADE SAUCE
Makes :
500 ml
Preparation Time :
Cooking Time :
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
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