Sounds like a very fancy thing. Maybe it is but it's also a very cool and all-around great condiment. But what exactly is Remoulade? Mayonnaise with some herbs? Aioli? Tartar sauce? Here's a quick introduction...
First off, it's French. They invented it. Second, it can either be aioli-based or mayo-based. Either way, it is an emulsion. Remoulade can also contain many varying seasonings, spices and herbs such as curry, horseradish, mustard, pickles, paprika or Cajun seasonings. I always say that individual tastes vary so if you like Remoulade, experiment with different recipes. In many countries it is served as a condiment to fish, poultry and grilled meats. It serves also well as a sandwich spread.
For this Remoulade, I stuck to the classic mayonnaise-based version. However, I took the classic Remoulade a step further and refined it with natural sour cream. Delicious. Now, if you are comfortable making your own Mayonnaise, a wonderful recipe can be found here. It's my go-to recipe when it comes to Dutch Mayo, which I think is the best on this planet in taste and texture. For this Remoulade, though, I cheated a bit and used a healthier low-fat version from Smart Balance and gave it my own personal touch or twist, if you will.
Here's what we'll need...
1.5 cups of low-fat Mayonnaise
3 Tbsp of Sour Cream
1 tsp of garlic powder
1 shallot, finely minced
1 dill pickle, finely minced
2 Tsp each of, fresh Dill, fresh Chives, fresh Parsley & fresh Tarragon
Juice of half a lemon
1 Tsp of Dijon Mustard (optional)
Sea salt & ground pepper to taste
Ingredients |
Herbs, shallot & pickle |
Mixed |
Serve it as a condiment to a great charcoal-grilled steak, fish & chips, pan-fried fish or as a dipping sauce for prawns and shrimps. It even goes exceptional well with spicy Buffalo wings and grilled or roasted chicken.
TIP: For an even tangier version, add a Tbsp of pickle juice to the Mayonnaise when adding the sour cream, etc. It's fantastic.
And remember to experiment. Enjoy!