Ingredients:
Mayonnaise
- 2 large egg yolks
- Pinch of salt
- Dash of pepper
- Juice of half a lemon
- 1&1/2 cups unsaturated oil
Aioli
- 2 garlic cloves
- Dash of salt
- 1 tbsp olive oil
- Dash of Tabasco sauce (optional)
Remoulade
- 1 tbsp cornichons (gherkin pickle), diced
- 1 tbsp capers, chopped
- 1 tsp fresh tarragon, chopped
- 1 tsp fresh parsley, chopped
- 1 tsp Dijon mustard
- 1 tsp anchovy paste (optional)
Method:
Mayonnaise:
Combine the egg yolks, salt & pepper and lemon juice in a food processor and pulse to blend
Set food processor on low and add 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 more oil to thicken
Test the mayonnaise for taste and add more salt & pepper or lemon juice to taste
Aioli:
Work the garlic cloves, salt and olive oil together in a mortar until you get a nice creamy paste
Add the garlic paste (and Tabasco if you wish) to the mayonnaise in a food processor and blend
Remoulade:
Remove the Aioli from the food processor and empty into a large bowl
Add all the ingredients above and mix well. Season with salt & pepper