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RECIPESSauces, Salsas, etc.Cold Sauces pg 2 >  Remoulade, Tarragon & Mustard


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Step One
1 Whole Egg
3 Each Egg Yolks
4 Fluid Ounces Tarragon Vinegar
2 Teaspoons Tarragon
2 Teaspoons Green Onions -- chopped
2 Whole Gherkins
2 Teaspoons Fresh Parsley -- chopped
1  Anchovy fillet
Step Two
2 1/2 Cups Blended Oil
Salt And Pepper

2 1/2 Tablespoons Dijon Mustard


[1) Chop all step one ingredients together in cuisinart

[2) Slowly add oil to achieve an emulsion the consistency of mayonaisse.
add salt & pepper to taste

Mustard Remoulade - add 2 1/2 tsp dijon mustard to above recipe



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