Steve’s Remoulade Sauce ™TM Remoulade Sauce This is a mayonnaise based sauce. You can use commercial mayon- naise, but try making your own. Itʼs easy and delicious. There are lots of recipes for this classic French sauce. Some use whole eggs. Others, just the yolk as I do. Mayonnaise 2 egg yolks ½ teaspoon dry mustard ½ teaspoon Kosher salt 2 tablespoons lemon juice (We used Jamesʼ kombucha). 1½ cups light olive oil Our deconstructed Reuben sandwich. My corned beef, Jamesʼ Directions sauerkraut sauteed in bacon, and my homemade Remoulade sauce. Whereʼs the rye bread? Put the egg yolks, seasonings and lemon juice (kombucha) in a mixing bowl. Blend until light and frothy (about 30 seconds). Begin adding olive oil a few drops at a time until an emulsion occurs. Then ad the rest of the oil in a steady stream. To make the remoulade, stir into the mayonnaise. (All additions are to taste.) 1 teaspoon horseradish 1 teaspoon lemon juice About 1 tablespoon fi nely chopped pickled okra About 1 tablespoon fi nely chopped sweet pickles About 1 tablespoon fi nely chopped fl at leaf parsley About 1 tablespoon fi nely chopped scallion 1/2 teaspoon habanero sauce 1/2 teaspoon Cajun seasoning Remoulade sauce is very versatile and has many variations depend- ing on the country or region of origin. Try it on fi sh and seafood, with roast beef or on your favorite sandwich. Itʼs super easy to make and much better than anything you can get from a jar. Cheers, Steve For more information, please visit www.basicbrewing.com — © 2012 All Rights Reserved.