Remoulade Recipes
A great sauce for fish.
Servings: 8 people
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.