Spicy Remoulade Recipe #373032
Pickles,anchovies and capers lend zip to this mayonnaise-based sauce. Serve with cold boiled shrimp, as a dressing on a shrimp or seafood salad, with fried seafood or crabcakes. From a September 1988 issue of Bon Appetit in the "Cooking Class" section. This is best made in advance, as it allows the flavors to blend.
30 min | 30 min prep
1 2/3 cups
- 2 egg yolks, room temperature
- 1/2 teaspoon dry English-style mustard (such as Coleman's)
- 3/4 cup olive oil
- 2 tablespoons distilled white vinegar
- 1 1/2 cups minced fresh parsley
- 1/4 cup finely chopped dill pickles
- 3 tablespoons finely chopped drained capers
- 1 tablespoon finely chopped drained anchovy fillet
- cayenne pepper
- salt & freshly ground black pepper
- Mix yolks and mustard in small bowl.
- Whisk in oil in slow, steady stream;blend in vinegar.
- Fold in parsley,pickles,capers and anchovies.
- Season to taste with salt,pepper and cayenne.
- Cover and refrigerate until ready to use.
- (Can be prepared 1 day ahead).
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5 stars