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.
Copyright 2016 KCTV. All rights reserved.