aem wrote:
> Remoulade sauce is a spicy mayonnaise that goes beautifully with a lot
> of seafood. Way better than tartar sauce. If you make homemade
> mayonnaise with a wand blender you can incorporate the remoulade
> seasonings and make it all at once, rather than just taking mayonnaise
> and spicing it up. Large sea scallops seared or grilled until just
> done and served with remoulade are fantastic, as are the more common
> shrimp remoulade. This recipe is still being tweaked but is fine as
> it stands, based in general on Mark Bittman's.
>
> Wand Remoulade
>
> Put all the following in your tall slender container:
>
> 1 room-temperature egg (if necessary, warm it in a cup of hot water),
> or egg yolk.
> 1 to 2 teaspoons freshly squeezed lemon juice (or lime, but I like
> lemon better for this fish-destined sauce)
> 1 tablespoon Dijon mustard
> 1 small garlic clove
> 2 tablespoons capers
> 2 tablespoons chopped flat leaf parsley
> 1 teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried
> 2 anchovy fillets, drained
> 1/4 teaspoon cayenne pepper
> 1/2 teaspoon salt
> 1 cup salad oil [safflower seems to work fine]
>
> Put wand blender all the way to the container bottom *before* turning
> it on. Then turn
> it on, rock it from side to side while slowly bringing it to the
> top. -aem
>

Saved. This sounds much better than many such recipes.

--
Jean B.