Horseradish Remoulade
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
1/2 cup your favorite or Homemade Mayonnaise (page 280)
1/2 cup Greek yogurt
1/4 cup prepared horseradish
2 scallions, trimmed and chopped
2 small dill pickles, chopped
2 small sweet pickles, chopped
1 hard-boiled egg, chopped
2 tablespoons chopped fresh parsley
2 tablespoons capers
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
Pinch of ground cayenne pepper
Preparation
Combine the mayonnaise, yogurt, horseradish, scallions, dill pickles, sweet pickles, egg, parsley, capers, mustard, lemon juice, salt and black pepper, and cayenne in a blender or food processor and pulse to blend to a chunky sauce. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.
Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
