Lime Cilantro Remoulade - KCTV5

Lime Cilantro Remoulade

Lime Cilantro Remoulade

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Lime Cilantro Remoulade

From BBQ Bistro by Karen Adler and Judith Fertig

Remoulade, an herb mayonnaise, is a classic sauce with fish and shellfish, but this version gives it red-carpet style. It’s particularly good with grilled salmon or tuna. If the food safety of raw eggs is a concern for you, use pasteurized eggs. Many grocery stores now carry pasteurized eggs in their shells. Alternatively, use 1/4 cup  pasteurized liquid whole egg. Makes about 11/2 cups.

2 tablespoons finely chopped cilantro leaves

1 teaspoon grated onion

2 large hard-boiled egg yolks

1 teaspoon anchovy paste

1 garlic clove, minced

1 large egg, very fresh and organic

1 cup extra-virgin olive oil

1/2 teaspoon lime zest

The juice of a lime

Place the cilantro, onion, hard-boiled egg yolks, anchovy paste, garlic, and whole egg in a bowl and whisk to blend. Gradually add the olive oil whisking until it is well-blended, thick and creamy. Stir in the lime zest and juice. Cover tightly and chill until ready to serve. Store in an airtight container in the refrigerator for up to 3 days.

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