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Yellow-Pepper Remoulade

This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.

  • servings: 8




  • 1 yellow bell pepper
  • 1 large egg, plus 1 large egg yolk, room temperature
  • 1 small garlic clove
  • 2 teaspoons smooth Dijon mustard
  • 1 teaspoon white-wine vinegar
  • 1/2 teaspoon coarse salt
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup canola oil
  • 6 green olives with pimientos, coarsely chopped
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons capers, coarsely chopped
  • 1/4 cup creme fraiche
  • 1 teaspoon fresh lemon juice


  1. Step 1

    Roast pepper directly over the flame of a gas-stove burner or under a broiler, turning often, until lightly charred on all sides. Place in a bowl, cover with plastic wrap, and steam 10 minutes. Scrape blackened skin from pepper, then cut in half, remove seeds, and coarsely chop.

  2. Step 2

    Put bell pepper, egg and yolk, garlic, mustard, vinegar, and salt in a food processor. With machine running, add 1/2 cup olive oil, 1 teaspoon at a time. Pour in remaining 1/4 cup olive oil and the canola oil in a slow, steady stream, processing until emulsified. Transfer to a bowl, and stir in olives, parsley, capers, creme fraiche, and lemon juice. Remoulade can be refrigerated in an airtight container for up to 1 day.

Martha Stewart Living, August 2007