Learn how to make this classic French sauce perfect for dipping fried foods such as crab cakes, shrimp, cold meats and more.
Pickles - 100 g, with 2 tbsp pickle juice
Shallot - 1
Mayonnaise - 250 g
Tarragon - 2 tbsp, fresh, chopped
Parsley - 2 tbsp, fresh, chopped
Mustard - 1 tbsp, hot
Pepper - freshly ground
Preparation time - 15 m
Recipe category - Side
Recipe yield - 4
HOW TO MAKE REMOULADE
1. Finely chop the pickles.
2. Peel and finely chop the shallot.
3. Mix the pickles, shallot, mayonnaise, pickle juice, tarragon, parsley and mustard together until smooth.
4. Season to taste with the lemon juice, salt and pepper.
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