Creole Sauce Remoulade Recipe
Ingredients
3 hard cooked eggs
Cayenne
1/2 teaspoon dry mustard
1 tablespoon tarragon or wine vinegar
2 teaspoons cold water
1/2 clove garlic, minced fine
3 tablespoons olive oil
1 raw egg yolk
Salt
Juice of 1/2 lemon
Directions
Separate whites from yolks of hard cooked eggs.
Work whites through a coarse sieve and set aside.
Put yolks in a bowl and mash thoroughly.
Add mustard (blended to a paste with water), minced garlic, salt, cayenne, and vinegar.
Mix until smooth.
Beat in oil, drop by drop, then add raw egg yolk and lemon juice.
Taste and beat in more oil or vinegar, if needed.
Use the shredded egg whites as a garnish.
Work whites through a coarse sieve and set aside.
Put yolks in a bowl and mash thoroughly.
Add mustard (blended to a paste with water), minced garlic, salt, cayenne, and vinegar.
Mix until smooth.
Beat in oil, drop by drop, then add raw egg yolk and lemon juice.
Taste and beat in more oil or vinegar, if needed.
Use the shredded egg whites as a garnish.
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