Avocado Remoulade (ray moo LAHD) is incredibly easy to make, and yet quite elegant as an accompaniment to fish and frittatas.
| WHAT YOU NEED | WHAT TO DO | WHY |
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Add to a food processor.
Tip: With shallot on its side, cut off and discard stem and root. Cut in half from pole to pole; discard dry or tough layers. Place cut sides down and slice parallel to the equator to 1/16 inch, holding pieces together as you work. Cut across slices to mince. |
A shallot resembles a tiny red onion. Its flavor is a cross between onion and garlic, and its texture is very fine. |
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Add to food processor; purée to perfect smoothness, frequently stopping to scrape down the sides.
Tip: Run a chef’s knife blade around avocado, stem to blossom end, circling the pit. Twist to separate halves. Place the half holding the pit on the workspace, hit pit with the blade; twist to blade release. Remove skin, which easily peels off if it is ripe. |
Avocado and mustard both act as an emulsifiers (agents that help prevent the separation of other ingredients). Parsley adds a grassy, fresh flavor. Pitting the avocado on the workspace is safer than holding the avocado in your hand. |
Additional Testing Notes: Replacing olive oil with mayonnaise makes the mixture more difficult to blend and yields an unappealing pale green color.
