Avocado Remoulade

Avocado Remoulade
Avocado Remoulade (ray moo LAHD) is incredibly easy to make, and yet quite elegant as an accompaniment to fish and frittatas.
  • Servings: 3-4
  • Time: 0hr 10mins
  • Difficulty: Easy
  • 1 1/2 teaspoons minced shallot


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.
  • 4 ounces ripe Hass avocado
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 ½ teaspoons chopped flat-leaf parsley (Italian parsley)
  • ½ teaspoon Dijon mustard, (smooth, no visible seeds)
  • ¼ teaspoon fine sea salt.
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.