Parsley-Tarragon Remoulade

Name: Parsley-Tarragon Remoulade
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 3 Tbsp sherry vinegar (45 ml) Sherry Vinegar; about 3 Tbsp (49 ml) Olive Oil; 45 g Dill Pickle; 1 Tbsp capers (15 ml) Capers; 1 Tbsp parsley (15 ml) Parsley; 1 Tbsp tarragon (15 ml) Tarragon; about 2½ whites (90 g) Egg White; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Martín Berasategui recipe. Not affiliated with, sponsored by, or endorsed by Martín Berasategui.

SPREAD · COLD MEATS & GRILLED MEATS

In the published recipe, this is the spread for Robin Food.

Berasategui's parsley-tarragon remoulade.

On the jar

REMOULADE

Method: blend
Yield: about 1 cup
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlSherry Vinegar 45 mlOlive Oil 49 mlCapers 15 mlParsley 15 mlTarragon 15 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Sherry Vinegar3 Tbsp sherry vinegar (45 ml)
Olive Oilabout 3 Tbsp (49 ml)
Dill Pickle45 g
Capers1 Tbsp capers (15 ml)
Parsley1 Tbsp parsley (15 ml)
Tarragon1 Tbsp tarragon (15 ml)
Egg Whiteabout 2½ whites (90 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Parsley-Tarragon Remoulade wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Basque chef with more Michelin stars than any other Spanish chef; his flagship in Lasarte-Oria has held three stars since 2001.

Originally published as Salsa Lasarte.

Adapted from a Martín Berasategui recipe (Martín Berasategui / Directo al Paladar (Robin Food)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Martín Berasategui / Directo al Paladar (Robin Food) (published as “Salsa Lasarte”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar