REMOULADE SAUCE

§  2 egg yolks §  1 whole egg §  3 cups vegetable or olive oil §  1 Tbsp lemon juice, fresh or bottled §  1 tsp. lemon zest §  2 tsp minced fresh garlic, (about 1 to 2 cloves) §  1 Tbsp fresh chopped parsley §  A dash or two of hot sauce, such as Tabasco to taste

§  1 Tbsp Dijon mustard §  Pinch paprika §  1 Tbsp chopped capers §  ¼ cup chopped green onions §  2 Tbsp dill pickles relish §  ¾ tsp. fresh tarragon; ½ tsp dried §  1 Tbsp anchovy paste §  Pepper to taste

In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco, mustard, paprika, capers, green onions, relish, tarragon, & anchovy paste and set aside

In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg

Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise

Add the lemon/parsley mixture, mix to combine
Adjust seasonings adding more hot sauce, salt & pepper to taste

Refrigerate immediately until ready to use
Yields about 3 cups

*Note: If sauce is too thick, add a little water or lemon juice to taste
Recipe can be doubled: use 3 egg yolks & 3 whole eggs, with 8 cups of oil