This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.
Martha Stewart Living, August 2007
Yield Makes 1 1/2 cups (enough for 8 servings)
- 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
- 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.
- 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.
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