Chef John's Remoulade 2.0
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Recipe Summary Chef John's Remoulade 2.0
Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore.
Ingredients | Celery Root Remoulade Recipe1 teaspoon dried tarragon2 tablespoons white wine vinegar1 cup mayonnaise¼ cup diced dill pickles¼ cup diced bread-and-butter pickles1 tablespoon chopped capers1 tablespoon minced green onions1 tablespoon chopped fresh parsley2 teaspoons anchovy paste1 teaspoon Dijon mustard1 teaspoon paprika¼ teaspoon freshly ground black pepper1 pinch cayenne pepper, or more to tastesalt to tasteDirectionsCrumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.Info | Celery Root Remoulade Recipeprep: 15 mins cook: 5 mins additional: 8 hrs 10 mins total: 8 hrs 30 mins Servings: 1 Yield: cups
TAG : Chef John's Remoulade 2.0Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Tartar Sauce,
Images of Celery Root Remoulade Recipe
Celery Root Remoulade Recipe : Especially since i came to live at glynwood, where there's a winter vegetable share (csa), i eat root vegetables pretty much daily.
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