Homemade Remulade - Suitable for both fish and meat
Homemade is always the best!
Ingredients
- 2 pcs egg yolk
- 2 tsp dijon mustard
- 5 dl sunflower oil
- 0,5 dl brine from pickles
- 4 tbsp finely chopped pickles
- 1 handful finely chopped parsley
- 0,5 pcs red onion
- salt and pepper
Remulade is a mayonnaise with added extra flavors. The consistency and the extra acidity make remulade perfect for both fish and meat. Remulade is also commonly used with Roastbeef. Making your own remoulade is easy to make and tastes much better than the industrial version you can buy at the grocery store.
Step 1
Start by whipping together egg yolks and Dijon mustard. You can use the clever trick I have shown with Aioli. Check the link here for how to make aioli, mayonnaise and remoulade in a few seconds. Aioli
Step 2
Dilute with neutral oil in a thin stream and you can see that the mayonnaise begins to thicken. Instead of diluting the mixture with water as I do in a mayonnaise or aioli, I use the jam brine from the pickles. This gives a very good taste.
Step 3
Finely chop parsley, pickles and red onion. Add this to the mixture and stir well. Season with salt and good with freshly ground black pepper.
Step 4
Leave for a couple of hours in the fridge so the flavors really have time to mix together before serving. Good luck.
