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Fennel Remoulade Recipe

Cookstr
Course: Side Dish
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Moderate
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Fennel Remoulade

Photo by:

This fresh-tasting Italian bulb works well with the creaminess of the sauce.

Yield: Makes 6 servings

INGREDIENTS
  • 3 tbsp mayonnaise
  • 3 tbsp fresh lemon juice
  • 2 tbsp Dijon mustard
  • 2 shallots, thinly sliced
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped tarragon
  • 1 tsp rinsed capers
  • ½ tbsp chopped cornichons
  • 1 large fennel bulb, finely shredded
  • Salt and freshly ground black pepper

Directions

1. Mix the mayonnaise, lemon juice, and mustard together in a large bowl. Stir in the shallots, parsley, tarragon, capers, and cornichons.

2. Add the fennel and mix. Season with salt and pepper. Cover and refrigerate at least 1 hour, or until chilled. Serve cold.

Variation: Celery Root Remoulade

Blanch a celery root in salted boiling water for 2 minutes. Drain, pat dry, and cut into fine strips. Use instead of the fennel.

Notes

Prepare ahead: Refrigerate the ingredients, without the mayonnaise mixture, up to 1 day ahead. Add the mayonnaise mixture 1 hour before serving.

Good with crab cakes, smoked fish, or cold meats.


© 2008 Dorling Kindersley
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

72kcal (4%)
28mg (3%)
11mg (18%)
18mcg RAE (1%)
209mg
12mg
1g
0g
1g
5g
3mg (1%)
432mg (18%)
1g (4%)
6g (9%)
1mg (3%)
FROM THE KITCHEN OF...

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