Remoulade is very popular in Holland to be served with fried fish. It however also works wonderfully with burgers and other grilled meats.
- 1 egg yolk
- 125ml sunflower oil
- 2 tsp Dijon mustard
- 1 tbs white vinegar
- 1 anchovy, torn to pieces
- 2 small pickles
- 1.5 tbs capers, drained
- 1 tbs fresh parsley, finely chopped
- 1 tsp dried terragon
Makes approximately 1 cup (250ml) of sauce
Place the egg yolks in a tall round container that just fits the immersion (stick) blender. Add the dijon mustard and anchovy, and then the oil and vinegar.
Do not stir or shake to combine!
Place the immersion blender in it, all the way to the bottom, without mixing the ingredients. You want to first mix the mayo with the mustard and a little oil, before the rest gets mixed in.
With the blender all the way at the bottom, turn it on. Do not move it upwards until you can see a thick mayo coming out from underneath the blender. Now you can slowly move the blender upwards to allow for more oil to be mixed in. Mix everything together.
Chop the pickles and capers finely. Combine the mayonnaise with the pickles, capers, parsley and terragon. Season to taste with salt and pepper.