Remoulade sauce

Ingredients:

Remoulade

• 2 cups mayonnaise, see recipe below
• 2 tbsp. gherkins or pickled cucumbers, chopped
• 3 tbsp capers, chopped
• 2 tbsp chopped parsley leaves
• 1.5 anchovies, chopped
• 1 tbsp ketchup
• 1/4 tsp cayenne pepper

Mayonnaise

• 4 large egg yolks
• 1 teaspoon mustard powder
• Juice of 1 lemon
• 1 tbsp. water
• 1.5 cups of rapeseed oil
• 3 tbsp. l. olive oil

Preparation:

1. RemouladePlace all ingredients, including the mayonnaise, in a food processor; pulse several times to combine. Refrigerate for 30 minutes before serving.
2. MayonnaiseFirst, prepare the mayonnaise. In a non-reactive bowl or food processor, combine the egg yolks, mustard, lemon juice, and water. Whisk or pulse the food processor until the yolks are broken up.
3. If you prepare mayonnaise by handPlace the bowl on a damp towel to prevent it from moving while you work. Then, whisking constantly, pour in both types of oil to form an emulsion. If the mayonnaise separates, do not add any more oil and whisk until it reaches the desired consistency.
4. If you are using a food processor, pour in both types of oil in a thin stream, without stopping the processor. Taste and add more salt, pepper, or lemon juice if needed.
   Exit: 2 tbsp.