Remoulade is a cold sauce served with cold meats or seafood. While there are many variations, it begins with mayonnaise. Then pungent ingredients are added to make a highly flavored accompaniment to cold foods.
This recipe was part of a demonstration I attended on cooking with herbs. I like this particular version with grilled or broiled salmon or tuna.
Ginger Remoulade for Fish
1 cup mayonnaise or plain yogurt
1 tbsp grated fresh ginger
2 tbsp. minced celery
2 tbsp. minced onion
2 tbsp. minced parsley
2 tbsp. ketchup
Salt and pepper to taste
Mix all ingredients in a small bowl. Cover and refrigerate at least one hour to allow flavors to blend. Leftovers can be used as a sandwich spread or or to make salmon salad.
For more information: http://www.foodtimeline.org/foodsauces.html#remoulade