As I was thinking about making this sauce, actually making this sauce, eating this sauce, and writing about this sauce I had this bizarre fear that the food police would be on me about it. You know the type, right? The people who no matter what you say, do, or make find something wrong with what you did. You can’t call that a XYZ because traditionally it’s made with the blah blah that’s only found in the pfffft region.
So I spent a ridiculous amount of time Googling remoulade. And saw a ridiculous amount of mayo, for one. But really, I saw that basically everyone makes it differently, so all that matters is that it’s delicious. And guess what? It’s delicious, so bring it on food police haters :-p
Josh is not a fan of Greek yogurt, mainly because he’s a fan of mayo. He won’t tell me that he’s unhappy with a yogurty sauce because he’s far too nice for that, so I have to trick him. The first time (or first few times), I’ll make it with mayo or mayo/yogurt mix until it’s perfect. Then I swap it out for Greek yogurt — if Josh can’t tell I’ve done anything different, then I know it’s spot on.
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