Spiced Remoulade
The Washington Post, July 27, 2007
- Course: Appetizer
- Features: Meatless
Summary:
Serve this with the fried dill pickles known as frickles, or with crab cakes.
The remoulade can be refrigerated in a tightly covered container for up to 1 week.
Makes about 2 cups
Ingredients:
- 1 cup low-fat mayonnnaise
- 5 cornichons, cut into 1/8-inch dice
- 1 tablespoon capers, drained and coarsely chopped
- 1 hard-cooked egg, grated
- 1/4 cup low-fat buttermilk
- 2 medium cloves garlic, minced
- 1 small shallot, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt, or to taste
Directions:
Combine the mayonnaise, cornichons, capers, egg, buttermilk, garlic, shallot, smoked paprika, oregano, black pepper, cayenne pepper and salt to taste. Cover and refrigerate until ready to serve.
Recipe Source:
Adapted from chef Eric Reid at the Del Merei Grille in Alexandria.
Tested by Emily Heil for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
New Search
© The Washington Post Company
