| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Remoulade Sauce |
A great substitute for tartar sauce, Remoulade sauce can be made a thousand different
ways. This is just one dozens I've devised. I used this particular Remoulade to dress
jumbo shrimp for a New Year's Eve party.
Ingredients
3/4 cup best brand mayonnaise
2 teaspoons Dijon mustard
2 teaspoons pear vinegar [sherry vinegar may be substituted]
dash of Tabasco sauce
2 teaspoons small capers, chopped
2 tablespoons roasted garlic [or 1 tablespoon raw]
2 teaspoons minced chive
2 teaspoons shredded tarragon
2 teaspoons chopped parsley [preferably flat leaf]
salt and freshly ground black pepper.
Method
Combine the mayonnaise, Dijon, vinegar, and Tabasco in a medium bowl and whisk until
combined. Add the capers, garlic, and herbs, and mix to incorporate. Add salt and
pepper to taste.
Sauce keeps three days, covered with plastic wrap, stored in the refrigerator
ways. This is just one dozens I've devised. I used this particular Remoulade to dress
jumbo shrimp for a New Year's Eve party.
Ingredients
3/4 cup best brand mayonnaise
2 teaspoons Dijon mustard
2 teaspoons pear vinegar [sherry vinegar may be substituted]
dash of Tabasco sauce
2 teaspoons small capers, chopped
2 tablespoons roasted garlic [or 1 tablespoon raw]
2 teaspoons minced chive
2 teaspoons shredded tarragon
2 teaspoons chopped parsley [preferably flat leaf]
salt and freshly ground black pepper.
Method
Combine the mayonnaise, Dijon, vinegar, and Tabasco in a medium bowl and whisk until
combined. Add the capers, garlic, and herbs, and mix to incorporate. Add salt and
pepper to taste.
Sauce keeps three days, covered with plastic wrap, stored in the refrigerator
