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A rémoulade is a popular French condiment that shows up in lots of culinary traditions today. We like it with fried green tomatoes or fish cakes, but don't overlook the aioli- or mayonnaise-based spread for beef and pork dinners. Most rémoulades are chunky, with bits of garlic, onion, or capers tucked into a creamy base. In this one, we're adding a bit of tang to canola mayo with Dijon mustard and tart whole-grain mustard. You can mix this spread up just before serving dinner, or for a better flavor, give it time to rest and chill.
How to Make It
Combine all ingredients in a small bowl. Chill until ready to use.