A French cold sauce whisked by hand, thick, glossy, and stable, with mustard providing the characteristic peppery bite of traditional remoulade.
Ingredients
- 250 ml sunflower oil or grapeseed oil
- 1 piece very fresh egg yolk
- 25 g hot Dijon mustard
- 15 ml white wine vinegar
- 3 g fine salt
- 1 g ground white pepper
Method
- Take the egg yolk, mustard, and oil out in advance so they come to room temperature: this is essential for an even, stable emulsion.
- Set a heavy bowl on a damp kitchen towel to keep it from spinning. Put the egg yolk, mustard, vinegar, salt, and pepper in the bowl.
- Whisk until perfectly smooth, deep yellow, slightly foamy, and homogeneous. The mustard must be completely dispersed before adding the oil.
- Add the oil in a thin stream at first, whisking constantly. The sauce should thicken quickly, become satiny, and leave clear whisk marks on the sides of the bowl.
- Once the emulsion has set and is firm, incorporate the remaining oil more steadily, still whisking. The remoulade should remain glossy, dense, and supple, never grainy or oily on the surface.
- Taste and adjust the seasoning if needed. If the sauce seems too firm, loosen it with a very small amount of vinegar or cold water, added gradually, until it regains a thick, coating consistency.
- Cover directly on the surface and refrigerate until serving. The sauce should hold on a spoon, with a smooth surface and a pronounced mustard note.
Nutrition
Per serving
- Energy
- 198.7 kcal
- Protein
- 1.75 g
- Carbohydrate
- 0.43 g
- Fat
- 21.42 g
- Fibre
- 0.1 g
- Calcium
- 4.33 mg
- Iron
- 0.13 mg
- Magnesium
- 2.27 mg
