By Chef Steve Drucker

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preparation Time
0 mins

cook Time
0 mins


3041 per serving


  • 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



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.

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The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.