Mayonnaise, Aioli And Remoulade Recipe

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Servings: 1

Ingredients

Cost per recipe $1.89 view details
  • 2 x egg, large, yolks
  • 1 pch salt
  • 1 dsh pepper
  • 1/2 x lemon, juice of
  • 1 1/2 c. unsaturated oil Aioli garlic, cloves
  • 1 dsh salt
  • 1 Tbsp. extra virgin olive oil
  • 1 dsh tabasco sauce, optional Remoulade
  • 1 Tbsp. cornichons pickle, (gherkin pickle), diced
  • 1 Tbsp. capers, minced
  • 1 Tbsp. fresh tarragon, minced
  • 1 tsp fresh parsley, minced
  • 1 tsp Dijon mustard
  • 1 tsp paste, anchovy, (optional)

Directions

  1. Combine the egg yolks, salt & pepper and lemon juice in a food processor and pulse to blend Set food processor on low and add in the oil in a gradual stream You can adjust the thickness of the mayonnaise by adding water a spoonful at a time to make it runnier, or possibly more oil to thicken
  2. Test the mayonnaise for taste and add in more salt & pepper or possibly lemon juice to taste
  3. Aioli:Work the garlic cloves, salt and extra virgin olive oil together in a mortar till you get a nice creamy paste
  4. Add in the garlic paste (and Tabasco if you wish) to the mayonnaise in a food processor and blend
  5. Remoulade:Remove the Aioli from the food processor and empty into a large bowl Add in all the ingredients above and mix well. Season with salt & pepper

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 152g
Calories 294  
Calories from Fat 211 72%
Total Fat 23.77g 30%
Saturated Fat 5.0g 20%
Trans Fat 0.0g  
Cholesterol 417mg 139%
Sodium 770mg 32%
Potassium 232mg 7%
Total Carbs 8.54g 2%
Dietary Fiber 1.1g 4%
Sugars 5.77g 4%
Protein 13.47g 22%
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