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Remoulade Made from Scratch

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.5447
Energy (kCal)5951.9707
Carbohydrates (g)11.0163
Total fats (g)677.4083
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy. | 2. Add the oil gradually in a thin stream, whipping constantly, until all the oil is incorporated and the mayo is thick (this can be done in a food processor, just gently drizzle the oil in the top opening and turn the processor off as soon as all the oil is used). | 3. Adjust seasoning with salt, pepper, and lemon juice. | 4. Refrigerate immediately if not to be used. | 5. For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined. | 6. Adjust seasoning with salt, Worcestershire sauce, and Tabasco. | 7. Hold in the refrigerator until needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 3 ounces pasteurized 273.8561 3.0532 13.4887 22.5719
    white vinegar 1 ounce 5.1029 0.0113 0.0 0.0
    water 1 ounce 0.0 0.0 0.0 0.0
    mustard 1 tablespoon 0.945 0.1634 0.1001 0.0147
    vegetable oil 3 cups 5637.48 0.0 0.0 654.0
    kosher salt - - - -
    white pepper - - - -
    lemon juice 1 ounce 6.2369 1.9561 0.0992 0.068
    caper 2 ounces drained chopped 13.0408 2.7726 1.3381 0.4876
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    chervil 3 tablespoons chopped 13.509 2.7987 1.3224 0.2223
    tarragon leaf 3 tablespoons chopped - - - -
    dijon mustard 1 tablespoon - - - -
    salt - - - -
    worcestershire sauce - - - -
    tabasco sauce 2 dashes - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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