Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Remoulade Sauce 3.5 (4) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Yield: 2 cups Use this recipe when making our Mussels Remoulade or other shellfish dishes. Cook Mode (Keep screen awake) Ingredients 1 large egg 2 large egg yolks ½ teaspoon salt Pinch of sugar ¼ teaspoon freshly ground pepper ¾ cup light olive oil 1-2 tablespoons fresh lemon juice ¾ cup light vegetable oil 1 tablespoon capers, washed, dried, and chopped 2 teaspoons Dijon-style mustard 1 tablespoon chopped parsley 1 tablespoon chopped fresh tarragon 1 tablespoon chopped chives 1 tablespoon chopped shallots Directions Place egg, yolks, salt, sugar, and pepper in the bowl of a food processor fitted with the plastic blade. Process until well blended. With the machine running, add olive oil, dribbling slowly. Add 1 tablespoon lemon juice, then dribble in vegetable oil. Taste for seasonings, adding more lemon juice, salt, or pepper if needed. Stir in capers, mustard, herbs, and shallots and serve immediately. (The sauce can also be made ahead and refrigerated in an airtight container for up to 2 days.) Cook's Notes If you are concerned about using raw eggs, use store-bought mayonnaise and start at step 3. Originally appeared: Martha Stewart Living, August/September 1992 Rate It PRINT