Remoulade sauce; Spicy, creamy and sharp delicious immersion sauce. As well as compatible with hamburgers and potatoes; It is also in a very good harmony with boiled vegetables.
It can be served together with chicken, fish and meat dishes.
Remousele has a wide variety of variations. However, the classic French remouleade is actually more familiar with tartar sauce -like structure.
The foundation of this sauce is accompanied by a cabinet or pickled capri with a variety of fresh herbs. It is not very difficult with preparing. The sauce is frequently served cold.
Easy to deteriorate sauce; It can be stored in the refrigerator for up to 2 weeks.
https://egepazarindan.com/bearnez-sos-tarifi-puf-noktasi/ Remoulade Sos, Tartar Sauce and Aioli Sauce Difference? There is a significant overlap between remouse and tartar sauce, and in fact tartar sauce is also considered a kind of remouse.
However, there are a wider plant diversity in Remousele, contains seafood, and there are some differences such as adding pickles.
Aioli is typically much simpler (although there are many variations) and contains garlic, salt and pepper.
In addition to the French Remousele, there are two more variations: Louisiana Remouse (Kerevis, parsley, green onion, creole mustard and bitter sauce) and Denmark Remoude (finely chopped turmeric, cauliflower, cucumbers and laharan additions).
Remoulade Sauce Recipe Ingredients
1 cup of quality mayonnaise
2 tablespoons finely chopped cornice pickle
2 tablespoons of finely chopped mixed fresh herbs (Tarhun, parsley, Frankish onion and Frankish parsley)
1 tablespoon of very finely chopped cabin or cable pickle
1 tablespoon Dijon mustard
1 tablespoon of white vinegar
A few drops of anchovy essence or a small very finely chopped anchovy fillet (optional)
Salt and pepper
Preparation of
Place the mayonnaise in a bowl with other ingredients.
Mix until the ingredients are fully joined.
Let it rest for at least a few hours before using it.
For the best flavor, allow the sauce to cool in the refrigerator for 24 hours before using it for time for the flavors to get completely mixed.
Keep the ready sauce in an air -proof container in the refrigerator.
Enjoy your meal! Where to use Remoulade Sauce? This sauce is versatile and fits well with a wide variety of dishes. Frying fish, sandwiches, oyster, shrimp, squid, boiled lobster, chicken tenderloin, fries, frying potatoes, pumpkin fries, onion rings, fried green tomatoes. The oven is delicious with potatoes, hamburgers, sausage sandwich and other sandwiches, tuna salad, ham salad, egg salad, potato salad! https://egepazarindan.com/andalouse-sos-tarifi-kolay-ve-leziz-belcika
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