Remoulade Sauce

• 1 large whole egg
• 2 large egg yolks
• 1/2 teaspoon coarse salt
• Pinch of sugar
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 1 to 2 tablespoons fresh lemon juice
• 3/4 cup canola oil
• 1 tablespoon capers, drained and chopped
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon snipped chives
• 1 tablespoon minced shallot

1. Place the egg, egg yolks, salt, sugar, and pepper in the bowl of a food processor.
2. Process until blended.
3. With the machine running, slowly drizzle the olive oil through the feed tube.
4. Add 1 tablespoon lemon juice, then slowly drizzle in the canola oil through the feed tube.
5. Season with more lemon juice, salt, and pepper, if needed.
6. Stir in the capers, mustard, parsley, tarragon, chives, and shallot, and serve immediately.

egg, egg yolks, coarse salt, sugar, freshly ground black pepper, extravirgin olive oil, lemon juice, canola oil, capers, mustard, parsley, tarragon, chives, shallot

Taken from www.epicurious.com/recipes/food/views/remoulade-sauce-393376 (may not work)