AVOCADO REMOULADE

Avocado Remoulade
Remoulade (ray moo LAHD) is incredibly easy to make, and yet quite elegant as an accompaniment to fish and frittatas.

  • AVOCADO REMOULADE
  • Servings: 3-4
  • Time: 0hr 10mins
  • Difficulty: Easy
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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