Sweet Bistro Style Remoulade
Yield: ¾ Cup
1/4 Cup Lemon Jelly
3 Tablespoons White Balsamic Vinegar
1 1/2 Tablespoon Classic Bistro Seasoning
1/4 Teaspoon French Grey Salt
1/4 Teaspoon Ground White Peppercorns
1 Cup Olive Oil Mayonnaise
This is one of those recipes that just comes together the first time, and every time. Don’t let the idea of using a lemon jelly here scare you away – it brings a boldness to the flavor of this remoulade that you can’t get by using just lemon juice and sugar. We think you’re going to love this with seafood and chicken. But don’t stop there! Try tossing it with hot Yukon Gold Potatoes for a delightful warm potato salad, or put a dollop on top of freshly steamed green beans or asparagus. The opportunities are endless, which means that this may very well become one of your favorite ‘go to’ recipes. It has ours!
Place jelly and vinegar in a small saucepan over low heat. Stir to combine and continue to heat until jelly has melted. Remove heat and let cool.
Place cooled jelly mixture in a blender. Add remaining ingredients, and blend until smooth.
Refrigerate and allow remoulade to season before serving.