By Chef Steve Drucker
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preparation
preparation Time0 mins
cook Time
0 mins
servings
1
calories
3041 per serving
ingredients
- 2 egg yolks
- 1/2 cup canola oil
- 1/4 cup olive oil
- 2 tablespoons celery root
- 1 tablespoons horseradish root
- 1/4 cup red bell pepper
- 1 teaspoons parsley
- lemon zest, from 1/2 lemon
- lemon juice, from 1/2 lemon
- 2 tablespoons capers
- 1 tablespoons shallots
- 1/2 teaspoons garlic
- 1/4 teaspoons dry mustard
- 1/2 teaspoons cayenne
- 2 MSR 7 Tabasco
- 1/2 teaspoons salt
- 1/4 teaspoons pepper
directions
Method
Place the egg yolks in a Food Processor. Start the processor and slowly add the Canola oil, it should take about 45 seconds. Stop the processor and add in all the remaining ingredients EXCEPT the Olive Oil. Run the processor for about 30sec. stop and scrape the bowl. Start the processor again and slowly add the olive oil. If the remoulade is too thin add 2Tbl of olive oil if too thick add 2Tbl of water.