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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