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.