Remoulade Recipes
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8 people
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Course
Condiments
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Cuisine
Danish
Remoulade Recipes
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A great sauce for fish.
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Ingredients
For the Danish Remoulade
- 2 egg yolks hard-boiled
- 1 raw egg yolk
- ⅔ cup olive oil
- 1 teaspoon French mustard mild
- salt & pepper to taste
- 1 teaspoon wine vinegar
- 1 teaspoon capers
- fresh tarragon finely cut
- fresh chives finely cut
- fresh parsley finely chopped
- 1 small pickled gherkin finely chopped
- 1 hard-boiled egg white chopped
- 1 small piece of pickled cucumber finely chopped
For the Quick Remoulade
- ⅓ cup fresh parsley - chopped
- ⅓ cup green onions both white and green parts - chopped
- ¼ cup capers with some caper juice
- 1 clove garlic minced
- 1 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
Instructions
For the Danish Remoulade
- It says to "pound" the hard-boiled egg yolks together with a few drops of the wine vinegar.
- Stir in the raw egg yolk, French mustard and salt & pepper.
- Slowly add the oil while whisking to make a mayonnaise. So I guess this means you can combine the hard-boiled egg yolks, mustard and salt & pepper to commercial mayonnaise and go from there. However, I like the idea of making your own mayonnaise.
- Add the finely chopped herbs, capers, pickled gherkin and stir. You now have a Danish Remoulade or at least one version.
For the Quick Remoulade
- Blend the parsley, green onions, capers and garlic in a blender or food processor.
- Add mayo, olive oil, lemon juice and mustard. Give it a whirl to blend well.
- Remove from blender and chill in refrigerator until you are ready to serve. Paula Deen says this will last for a couple of weeks in the refrigerator if covered and stored properly.
Notes
- Besides fish, you might enjoy this condiment on leftover chicken or how about to make chicken salad. I'll have to give that a try.
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