Ginger Remoulade for Fish

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GotGarlic

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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
 
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taxlady

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Looks good. Most of the remoulade recipes I have seen have seen include turmeric to make it pale yellow. Danes use it as garnish on roast beef sandwiches, and lots of other ways.
 

taxlady

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Thanks GG! have copied not only the recipe but the link for food time line - how interesting!
Thanks for bumping this thread. I had forgotten about this recipe. I have now copied it to CMT.

BTW dragn, did you try my tip about highlighting an ingredient and then clicking the CMT widget button?
 

GotGarlic

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Thanks GG! have copied not only the recipe but the link for food time line - how interesting!
I love that site! I found out recently that it was compiled over many years by a librarian on her own time. She retired and the site has been taken over by a college or university. I don't know what their plans are for it, if any.
 

dragnlaw

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taxy, I did and it worked, well most of the time. Thanks, big time saver!

GG, that too is interesting! Wow, what an honour and bless her!
 
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