Description
Danish Style Remoulade
Ingredients
- 9oz Primal Kitchen Avocado Mayonnaise (or homemade mayo)
- 3 tbsp fermented carrots (Farmhouse Culture)
- 1 tbsp extra virgin olive oil
- 1/4 tbsp red onion (which has been soaked in iced water for 10 mins)
- 2 tbsp capers, rinsed and dried
- 1/2 cup sliced red cabbage
- 1/4 cup parsnip
- 1/2 cup chopped parsley
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp yellow curry powder
- 1/2 tsp dry mustard
- salt, pepper to taste
- 2 tbsp sheep / goat yogurt (optional)
Instructions
- Put the capers, onion (roughly chopped), parsnip (roughly chopped), red cabbage (roughly chopped) and parsley in a food processor and pulse until all minced.
- Add the vegetable mix to the mayonnaise, add the rest of the ingredients (make sure vegetables and the fermented carrots are not wet and soggy when added to the mayo).
- Taste for salt and pepper, lemon, add more if needed.
- Add the yogurt if using.
Notes
Yogurt is optional in this recipe because I wanted to have a basic recipe for when we are trying to limit animal protein and diary, but if added will add more texture to the sauce. I used it both ways and it was delicious either way.