Sauce Rémoulade

Classic

3 hard cooked egg yolks
1 T. prepared mustard
1 C. Extra virgin olive oil
3 hard cooked egg whites, sieved
1 t. anchovy paste
1 T. lemon juice
1 t. champagne vinegar
4 scallions, minced
1 garlic clove, minced
1 T. fresh tarragon, minced
1 T. Italian parsley, minced
1 t. capers, dried and minced

In a mixing bowl, mash egg yolks and mustard into a smooth paste.

Whisk the oil into the yolks a few drops at a time until about half the oil has been incorporated, then trickle the oil into the sauce while continuing to whisk.

Add remaining ingredients and whisk to combine.

Season with kosher salt and fresh cracked white pepper to taste, chill for at least an hour before serving. This sauce can not be made in a blender! ~

Modern

1 whole egg
1 egg yolk
2 ½ t. dry mustard
2 T. lemon juice
1 ¼ C. extra virgin olive oil
1 t. anchovy paste
4 scallions, minced
1 garlic clove, minced
1 T. fresh tarragon, minced
1 T. Italian parsley, minced
1 t. capers, dried and minced
1 t. champagne vinegar

Mix eggs, dry mustard and 1 T. lemon juice on low speed in the blender until light in color. With the blender running. add a few drops of oil once the oil has been incorporated add a few more continue in this fashion until about half the oil has been blended into the sauce, then add the oil in a slow trickle until the sauce is smooth.

Add remaining ingredients and blend until smooth.

Season with kosher salt and fresh cracked white pepper to taste, chill for at least an hour before serving. ~

Fast

1 C. Mayonnaise
1 t. anchovy paste
1 T. lemon juice
1 t. champagne vinegar
4 scallions, minced
1 garlic clove, minced
1 T. fresh tarragon, minced
1 T. Italian parsley, minced
1 t. capers, dried and minced
kosher salt and fresh cracked white pepper to taste.

Mix it up and chill for an hour before serving.