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Remoulade Sauce

If you are concerned about using raw eggs, use storebought mayonnaise and start at step three.

  • yield: Makes about 2 cups

Ingredients

  • 1 large egg
  • 2 large egg yolks
  • 1/2 teaspoon coarse salt
  • 1 pinch of sugar
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup light olive oil
  • 1 tablespoon freshly squeezed lemon juice, plus more to taste
  • 3/4 cup vegetable oil
  • 1 tablespoon capers, chopped
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped shallots

Directions

  1. Step 1

    Place egg, egg yolks, salt, sugar, and pepper in the bowl of a food processor. Process until well blended.

  2. Step 2

    With the machine running, slowly drizzle in olive oil. Add 1 tablespoon lemon juice, then drizzle in vegetable oil. Taste for seasonings, adding more lemon juice, salt, or pepper if needed.

  3. Step 3

    Stir in capers, mustard, parsley, tarragon, chives, and shallots, and serve immediately.

Source
Martha Stewart Living, August/September 1992