Remaulade Sauce For Vegetablesfish Recipes
CHEF JOHN'S REMOULADE SAUCE
To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 3.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 485.6 mg, Sugar 0.5 g
REMAULADE SAUCE FOR VEGETABLES/FISH
This is a blender sauce, chilled, until a few minutes before serving, then warmed to serve with cooked cauliflower, broccoli, kohlrabi,asparagus.To be used on grilled or pan fried fish as well. See note below.
Provided by Montana Heart Song
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put everything in the blender except the dill pickles and cilantro.
- Note: 1/4 tsp black or white pepper may be used instead of peppercorns.
- Pulse until well blended. Add pickles and cilantro, pulse and few times.
- Chill until serving. Serve cold with cold vegetables and chilled cooked shrimp.
- Warm in serving dish and pass with the cooked vegetables. Do not simmer or boil.
- Brush on grilled or pan fried fish after the fish has been turned once.
Nutrition Facts : Calories 472.7, Fat 39.6, SaturatedFat 5.8, Cholesterol 30.6, Sodium 1516.1, Carbohydrate 31.3, Fiber 0.6, Sugar 8.4, Protein 1.5
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