Wasabi Remoulade
Ingredients
- Infinity cup ketchup
- Infinity tbsp brown mustard
- Infinity tbsp Worcestershire sauce
- Infinity tbsp prepared mustard
- Infinity tbsp white vinegar
- Infinity tbsp minced garlic
- Infinity tsp sweet paprika
- Infinity tsp salt
- Infinity cup finely chopped celery
- Infinity cup finely chopped green onions
- Infinity cup finely chopped fresh parsley
- Infinity large egg yolks
- Infinity cup vegetable oil
- Infinity tbsp wasabi paste
Method
- 1 Combine the ketchup, brown mustard, Worcestershire sauce, prepared mustard, white vinegar, garlic, paprika and salt in a small bowl. In another small bowl, mix together the celery, green onion and parsley. In a blender or food processor, beat the egg yolks 2 minutes using a series of on/off pulses. With the machine running, add the oil in a thin stream. Stop the machine and add the ketchup mixture. Pulse to combine. Add the celery mixture and 1 tablespoon of wasabi paste. Pulse to combine. Remoulade should retain some texture. Taste and add additional wasabi paste if desired. Chill well.
Cook's Notes
Yield
Makes about 1 1/2 cups
Ingredient Notes
The amount of wasabi paste in this recipe makes for a fairly sharp sauce. You may want to begin with less.