This Avocado Remoulade (ray moo LAHD) is incredibly easy to make and yet quite elegant as an accompaniment to fish and frittatas. Its silky smooth texture and fresh flavor take dishes to new levels. You have to try it!
Cholesterol Buster Tip: In the remoulade, reduce the olive oil by half to reduce the saturated fat. Pair with a flavorful fish such as salmon, and avoid the frittata pairing. Salmon is low in saturated fat and cholesterol, and a modest 3 ounce serving provides 72% DV in omega-3 heart healthy fat, 32% Phosphorus, 34% DV protein, 36% B-6, 44% B-3 (Niacin), 51% Vitamin D, 57% Selenium, and an impressive 148% B-12.
Avocado Remoulade Recipe
|WHAT YOU NEED||WHAT TO DO||WHY|
||Add all to a food processor; purée to perfect smoothness, frequently stopping to scrape down the sides.||A shallot resembles a tiny red onion. Its flavor is a cross between onion and garlic, and its texture is very fine. Avocado and mustard both act as an emulsifiers (agents that help prevent the separation of other ingredients). Parsley adds a grassy, fresh flavor.|