Sweet Lavender Remoulade

Yield: ¾ Cup

1/4 Cup Lavender Jelly

3 Tablespoons Sherry Vinegar

1 Teaspoon Country French Seasoning

1 Teaspoon Lavender Sea Salt

1/2 Teaspoon Ground White Peppercorns

1 Cup Mayonnaise

Like vinaigrettes and ailois, remoulades are a wonderful (and easy) way to add layers of flavor to even the most ordinary meal. While we make them fresh as we use them, we keep the ingredients for several remoulades on hand. We created this remoulade to complement our Bacon Wrapped Scallops, but it also works well with chicken and other seafood. We love the way the lavender brings a little contrast to the other flavors we’re serving with this recipe. And don’t be frightened about the use of Lavender Jelly here – it brings a boldness to the flavor of this remoulade that you can’t get by using just lavender buds and sugar. Try it, and you’ll be amazed by what you’ve created with it.

 

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.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Country French 
Seasoning
Our Country French seasoning
blend is a must-have for every
Home Chef. Adapted from the traditional French bouquet garni, it is perfect when you want to create soups, stocks, and stews with a French flare. And it essential for dishes like Beef Burgundy, Osso Bucco, Carbonnade, Roasted Chicken, and more!
Country French Seasoning (a.k.a. Bouquet Garni) from MorningStar Kitchen
Lavender
Sea Salt
Our Lavender Sea Salt is a
perfect pairing of French
Grey salt and lavender buds. It adds a simple sophistication to poultry, game, vegetables, and salads. And for a little extra flare, add a pinch to your cookies, ice cream, cakes, and caramel, too.
Our Lavender Sea Salt is a perfect pairing of French Grey salt and lavender buds. It adds a simple sophistication to poultry, game, vegetables, and salads. And for a little extra flare, add a pinch to your cookies, ice cream, cakes, and carmel, too.
White Peppercorns
The pepper of choice in most
European kitchens, white
peppercorns are released from
their outer black shell by
soaking. The process results in a more mellow taste than that of black pepper. And the creamy color works perfectly in recipes that are lighter in color.
White Peppercorns from MorningStar Kitchen