1. 5 TBS mayonnaise
2. 5 TBS cremefraiche, skyr or Greek yogurt
3. 1 tsp Dijon mustard (optional)
4. 1 carrot diced
5. 1 apple diced
6. 1/4 cucumber diced
5. 1 apple diced
6. 1/4 cucumber diced
7. 1 stalk of spring onion diced
8. 1 handful of frozen peas (optional)
9. A handful of frozen corns (optional)
10. A handful of parsley (optional)
11. 1/2 onion diced (optional)
12. Salt &pepper to taste.
Directions:
1. Dice apple, carrot and cucumber in a food processor.
10. A handful of parsley (optional)
11. 1/2 onion diced (optional)
12. Salt &pepper to taste.
Directions:
1. Dice apple, carrot and cucumber in a food processor.
2. Add all the diced vegetables, frozen peas, frozen corns, spring onions, parsley into a bowl.
3. Add mayonnaise, cremefraiche, Dijon mustard, salt and pepper and mix well.
4. Garnish with some parsley and serve as a side dish.
I made mayonnaise the other day and decided to use some of it to make remoulade. We like to eat it with Danish fish fillet.
Serving the King of our home 🥰 with his childhood Danish fish dish with parsley sauce for dinner yesterday :-)
Remoulade originated from the French, but have been adapted by the Americans, the Danes and all over the world. With the same sauce, a look at the recipes online showed how natural and healthy the Danish recipes are compared many recipes found in the rest of the world.
The Danes are masters at taking cuisines from other cultures and bringing it a node up in taste and healthiness ❤️
No comments:
Post a Comment