Chef Paul Gayler's Anchovy Tarragon Remoulade Mayonnaise
4 servings
25 minutes
Mayonnaise remoulade with anchovies and tarragon is a refined blend of Mediterranean flavors that transforms a classic sauce into a gastronomic masterpiece. This sauce, inspired by Mediterranean culinary traditions, features a velvety texture with the rich aroma of anchovies and the freshness of tarragon. Its preparation requires patience: gradually adding oil ensures the perfect emulsion, while added gherkins, capers, and herbs provide zest and depth of flavor. It pairs perfectly with cold meat and fish dishes and complements crispy fried fish beautifully. This mayonnaise will be a true centerpiece on the table, revealing the full charm of chef Paul Geyler's culinary artistry.
1
All ingredients, especially eggs and vegetable oil, should be at room temperature!
2
Place the egg yolks, mustard, and vinegar in a mixing bowl. Add a pinch of salt and pepper.
- Egg yolk: 2 pieces
- Dijon mustard: 1 teaspoon
- White wine vinegar: 1 teaspoon
- Ground white pepper: pinch
- Salt: pinch
3
Place the bowl on a damp towel and pour in the oil - first drop by drop, then a bit faster, while constantly whisking.
- Sunflower oil: 250 ml
4
Pour the oil in a continuous thin stream as the sauce begins to thicken, whisking constantly to keep the emulsion stable.
5
When all the vegetable oil is added and the mayonnaise becomes thick, stir in the lemon juice.
- Lemon juice: 2 teaspoons
6
Add 25 grams of finely chopped gherkins and chopped capers, 2 tablespoons of chopped parsley, and 2 sliced shallots.
- Cornichons (gherkins): 25 g
- Capers: 25 g
- Chopped parsley: 2 tablespoons
- Shallot: 2 pieces
7
Then add 1 finely chopped anchovy fillet and 2 tablespoons of tarragon to the prepared mayonnaise.
- Anchovy fillet: 1 piece
- Tarragon: 2 tablespoons
8
Serve with cold meat, cold fish, and fried fish.
