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A rough remoulade?
It’s a self-made, handmade, home-made remoulade: everything is mixed w/ a spoon or an egg whip, chopped w/ my own hands… so it’s a little far away from any store-bought remoulade which tends to be more smooth…
Despite all this handiwork it’s a fast remoulade, a simple approach which may present your very own idea of remoulade flavour.
So let’s get started…
What do we need?
It’s more or less only:
- Greek yoghurt & oil
- cornichons, anchovies & capers
- mustard & dried herbs like parsley, chervil & tarragon
- …& hard-boiled eggs!
Next step is the preparation i. e. finely chopping, dicing whatever there is of cornichons, anchovies & capers as well as the rescue of the egg yolks. (I assume that you’ve got some hard-boiled eggs in your fridge – if not: just boil them, chill them, peel them…)
…& mix the Greek yoghurt w/ the oil (I had peanut oil & lemon flavoured oil) & add salt & pepper to taste.
For the record:
Lemon flavour is inevitable in remoulade – that’s my personal opinion. You may also add some splash of white vinegar, but it’s another flavour coming in w/ the vinegar.
Furthermore I have – at the moment – this wonderful lemon flavoured oil. Maybe one day it isn’t any longer available… then I’ll resort to freshly grated lemon zest – of course!
Now we mash the egg yolks & add the mustard (I had sweet mustard) & the dried herbs.
For the record:
I used dried herbs because I hadn’t any fresh herbs at this special moment. You may substitute w/o hesitating.
Mix everything w/ the yoghurt mess.
Now add the finely chopped cornichons, anchovies & capers. Mix.
(You only need now something to go w/ your remoulade: in my case it’s freshly baked tilapia in a fine thin crust of breadcrumbs.)
At first: once again many thanks to my friend Frieder who introduced me how to make mayonnaise w/ yoghurt & oil (you certainly remember my asparagus salad & my approach to vitello tonnato). I think I successfully transferred his idea to remoulade now.
Did you notice that I stayed somewhat vague about the ingredients from time to time?
Yes – it’s because remoulade especially home-made remoulade is a personal affair which may present your personal taste of flavours. It’s the point of:
- Which type of oil?
- Which type of mustard?
- Which type of & how much of vinegar?
- Which herbs?
Remoulade opens a great variety of flavors to be added to become a really hearty remoulade. So just try & substitute your preferred stuff for my suggested stuff.
The Businesswoman with too many office hours thinks
For me it means that I can make remoulade from the scratch w/o being tied to a strict recipe. I can use whatever oil is available & may fit in my imagination… the same working for mustard & herbs…
Is there any more which needs to be discussed about this approach?