A remoulade is a condiment very much like tartar sauce in consistency and is most often used as an accompaniment with seafood dishes.
1/2 bunch cilantro (pick leaves, discard stems)
Juice of 2 fresh limes
2 teaspoons garlic, minced
4 large egg yolks
2 jalapeños, seeded, deveined and minced
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cumin
1 3/4 cups vegetable oil
- Place all ingredients, except the oil, into a food processor and blend thoroughly. Slowly add the oil in a steady stream until fully incorporated. Keep refrigerated.
Makes about 2 cups.
Recipe provided courtesy of Idaho Potato Commission.