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 |
| 4 ounces ripe avocado flesh 3 tablespoons lime juice 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons minced shallot 1 1/2 teaspoons chopped fresh parsley (optional) 1/2 teaspoon dijon mustard 1/4 teaspoon fine sea salt. |
In a blender, purée to perfect smoothness, stopping frequently to scrape down the sides of the blender. | Avocado and mustard are both emulsifiers (an ingredient that helps prevent the separation of other ingredients). |
Testing Notes: Replacing olive oil with mayonnaise makes the mixture more difficult to blend and yields an unappealing pale green color.
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