:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/hCPi_nCUaYVsjmtJsB03/bea7f00fc5877bcaafd10cb00c079c.jpg "Soy Rémoulade Sauce")
Soy Rémoulade Sauce
Rémoulade is a classic mayo-based accompaniment for Creole-style fried seafood. We gave the Louisiana standby a touch of Asian character via soy sauce and a little chopped cilantro. Serve it with grilled or fried shrimp, or on grilled salmon burgers.
Ingredients
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1 Cup vegetable oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon louisiana style hot sauce such as tabasco or crystal hot sauce
- 1 teaspoon soy sauce
- 1⁄4 teaspoon kosher salt plus more as needed
- 0.13 teaspoon freshly ground white pepper plus more as needed
- 2 teaspoon finely chopped capers
- 2 teaspoon finely chopped red bell pepper
- 2 teaspoon finely chopped shallot
- 11⁄2 teaspoon finely chopped cilantro
- 1 teaspoon finely chopped fresh italian parsley leaves
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Directions
Whisk the egg yolks and Dijon in a medium bowl until evenly blended. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream.
Once all of the oil has been added, whisk in the lemon juice, hot sauce, soy sauce, and measured salt and pepper until evenly combined.
Mix in the remaining ingredients until evenly combined. Taste and season with additional salt and pepper as needed. If not using immediately, refrigerate the rémoulade in an airtight container for up to 4 days.
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TASTElistSoy Rémoulade Sauce
Rémoulade is a classic mayo-based accompaniment for Creole-style fried seafood. We gave the Louisiana standby a touch of Asian character via soy sauce and a little chopped cilantro. Serve it with grilled or fried shrimp, or on grilled salmon burgers.
Whisk the egg yolks and Dijon in a medium bowl until evenly blended. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream.
Once all of the oil has been added, whisk in the lemon juice, hot sauce, soy sauce, and measured salt and pepper until evenly combined.
Mix in the remaining ingredients until evenly combined. Taste and season with additional salt and pepper as needed. If not using immediately, refrigerate the rémoulade in an airtight container for up to 4 days.
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