How to Make Rémoulade Sauce
By: Recipes: David Bonom
Learning how to make a Rémoulade sauce from scratch is a quick and easy process that results in endless variation possiblities. Start with a base of Mayonnaise. If you like a little more briny flavor, add 2 teaspoons of capers to the mix. You can substitute the dill pickle for cornichons (tiny gherkin pickles).
Bonus: Stir a few additions into Mayonnaise for Tartar Sauce, a great accompaniment to oven-fried fish or shellfish.
Combine lemon juice, Dijon mustard, and pasteurized egg yolk in a medium bowl; stir well with a whisk.
Add canola and olive oils to the egg yolk mixture, drop by drop at first, then in a thin drizzle, stirring constantly with a whisk.
Stir in onion, pickle, and fresh herbs. If you're short on time, use store-bought canola mayonnaise in this recipe instead of fresh--the aromatic add-ins will lend it fresh bright, bold flavor.