Soy Remoulade Sauce Recipe

• 2 large egg yolks
• 1 tablespoon Dijon mustard
• 1 cup vegetable oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Louisiana-style hot sauce, such as Tabasco or Crystal Hot Sauce
• 1 teaspoon soy sauce
• 1/4 teaspoon kosher salt, plus more as needed
• 1/8 teaspoon freshly ground white pepper, plus more as needed
• 2 teaspoons finely chopped capers
• 2 teaspoons finely chopped red bell pepper
• 2 teaspoons finely chopped shallot
• 1 1/2 teaspoons finely chopped cilantro
• 1 teaspoon finely chopped fresh Italian parsley leaves

1. Whisk the egg yolks and Dijon in a medium bowl until evenly blended.
2. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream.
3. Once all of the oil has been added, whisk in the lemon juice, hot sauce, soy sauce, and measured salt and pepper until evenly combined.
4. Mix in the remaining ingredients until evenly combined.
5. Taste and season with additional salt and pepper as needed.
6. If not using immediately, refrigerate the remoulade in an airtight container for up to 4 days.

egg yolks, mustard, vegetable oil, freshly squeezed lemon juice, hot sauce, soy sauce, kosher salt, freshly ground white pepper, capers, red bell pepper, shallot, cilantro, fresh italian parsley

Taken from www.chowhound.com/recipes/soy-sauce-remoulade-31048 (may not work)