BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSING

REMOULADE SAUCE

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Ingredients:

3 cloves garlic
3 egg yolks, room temp.
½ cup EVOO
½ cup grape seed oil
½ cup capers, drained, minced
1 shallot, minced
As needed lemon juice
1 tablespoon red chili pepper, optional
3 tablespoon chives, minced

Method:

Mash garlic into a paste; add yolks and whisk well until light and fluffy; add oils in a steady stream, whisking constantly; add remaining ingredients whisking well; add juice and salt if needed but be careful the as to not over sour/salt the recipe; adjust seasoning; reserve chilled.

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