Remoulade
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp vegetable oil
- 1 onion (peeled and finely chopped)
- 3 Anchovy fillet
- ½ cup dry white wine
- 1 Tbsp white wine vinegar
- 3 egg yolks
- 1 cup butter (melted)
- 1 Tbsp Caper (drained)
- 1 Tbsp fresh parsley (chopped)
- salt (to taste)
- freshly ground White pepper (to taste)
- Worcestershire sauce (to taste)
Preparation steps
1.
Heat the oil in a skillet over medium heat, add the onions and saute until soft and translucent. Remove from heat and let to cool.
2.
Finely chop the anchovy fillets; set aside. In a small saucepan bring wine and vinegar to a rapid boil and reduce volume slightly; let cool.
3.
Place the egg yolks in the top of a double boiler; add the cooled wine mixture. Place over boiling water and beat until creamy. Slowly drizzle in melted butter, stirring until sauce is smooth and creamy.
4.
Add the sauteed onions, anchovies, capers and parsley, stir to blend. Season with salt, pepper and Worcestershire sauce. Ladle into serving bowls. Serve.
