Wednesday, December 12, 2012
Word (and recipe) Wednesday: "Remoulade"
~1 cup mayonnaise (or if you are terrified of mayo, like the Alchemist is, you can use plain non-fat yoghurt mixed with sour cream, which will give the sauce a more sour flavor)
~1/2 cup Dijon or Creole mustard (none of that cheap bright yellow stuff)
~1 tsp dill pickle juice
~1 tsp cayenne pepper (or more, if you like it spicy!)
~1 tsp Worcestershire sauce
~2 tbsp sweet onion, chopped
~2 tsp lemon juice
Mix it all together and serve on top of your favorite seafood! Garnish with capers and lemon zest for a sophisticated dinner.
The Lonely Alchemist