Mustard Remoulade

Condiments, Sauces, Seafood


1 hard boiled egg, chopped

1 egg, raw

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

1/2 cup canola oil

salt and pepper to taste

fresh tarragon leaves to taste


Delicious drizzled over asparagus omelet, grilled salmon, steamed broccoli, etc.


In a blender, whiz the eggs, mustard and vinegar til smooth. With the blender running, pour a thin stream of oil into the blender, allowing to 'emulsify' (create a creamy, airy mixture). Taste, adjust mustard, vinegar and oil and add seasoning and tarragon to taste.

Alternatively, place all ingredients in beaker of Braun handblender. Blend with an up and down motion until sauce is emulsified.