| 2 egg yolks 1 whole egg 3 cups vegetable or olive oil 1 Tbsp lemon juice, fresh or bottled 1 tsp. lemon zest 2 tsp minced fresh garlic, (about 1 to 2 cloves) 1 Tbsp fresh chopped parsley A dash or two of hot sauce, such as Tabasco to taste 1 Tbsp Dijon mustard Pinch paprika 1 Tbsp chopped capers ¼ cup chopped green onions 2 Tbsp dill pickles relish ¾ tsp. fresh tarragon, ½ tsp dried 1 Tbsp anchovy paste Pepper to taste In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco, mustard, paprika, capers, green onions, relish, tarragon, & anchovy paste and set aside In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise Add the lemon/parsley mixture, mix to combine Adjust seasonings adding more hot sauce, salt & pepper to taste Refrigerate immediately until ready to use Yields about 3 cups *Note: If sauce is too thick, add a little water or lemon juice to taste Recipe can be doubled: use 3 egg yolks & 3 whole eggs, with 8 cups of oil |
| Remoulade Sauce |