Remoulade
By America's Test KitchenPublished on August 14, 2013
Time
10 minutes
Yield
Serves 4 (Makes about 1/2 cup)
Ingredients
½ cup mayonnaise ½ teaspoon capers, drained and rinsed½ teaspoon Dijon mustard 1 small clove garlic, chopped coarse1 ½ teaspoons sweet pickle relish 1 teaspoon hot sauce 1 teaspoon fresh lemon juice 1 teaspoon minced fresh parsley leaves
Before You Begin
The rémoulade can be refrigerated for up to 3 days.
Instructions
- Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl.
Time
10 minutesYield
Serves 4 (Makes about 1/2 cup)Ingredients
½ cup mayonnaise
½ teaspoon capers, drained and rinsed
½ teaspoon Dijon mustard
1 small clove garlic, chopped coarse
1 ½ teaspoons sweet pickle relish
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon minced fresh parsley leaves
Ingredients
½ cup mayonnaise
½ teaspoon capers, drained and rinsed
½ teaspoon Dijon mustard
1 small clove garlic, chopped coarse
1 ½ teaspoons sweet pickle relish
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon minced fresh parsley leaves
Ingredients
½ cup mayonnaise
½ teaspoon capers, drained and rinsed
½ teaspoon Dijon mustard
1 small clove garlic, chopped coarse
1 ½ teaspoons sweet pickle relish
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon minced fresh parsley leaves
Why This Recipe Works
A great rémoulade recipe is simple to make, with the right combination of capers, mustard, garlic, relish, and mayonnaise.
Before You Begin
The rémoulade can be refrigerated for up to 3 days.
Instructions
- Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl.
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