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What's up guys!? Danny from Danny Mac's Kitchen
Great to see you as always! Today I am showing you the quintessential,
classic French sauce known as the remoulade It is extremely fancy
Extremely difficult to do Takes lots and lots of practice to perfect
So I hope you're well rested, well fed and ready to work really, really hard
Alright so I like to exaggerate just a little bit
This sauce actually couldn't be any easier to make, it still is a classical French presentation
Hundreds of years ago this was created I'm going to show you how to make it
Danny Mac's style A remoulade actually is just a fancy term
for a fancy tartar sauce I'm going to throw in some really cool ingredients
Danny Mac's style and let's get going! So to make this ridiculously hard
masterpiece of a sauce We're just goin to throw together these ingredients
I'm using 2 to 3 ounces of finely chopped dill
1 stalk of celery finely chopped The juice of 1 lemon
I have 2 ounces each of chopped garlic and prepared horseradish
6 ounces of chopped cornichons 2 ounces of capers chopped
16 ounces of mayonnaise 2 ounces of anchovies chopped really,
really fine, very important that you chop it fine
and 1 table spoon of dijon mustard Let's rock it!
woo...Ok guys now for the difficult part Get all those ingredients together in a bowl
and mix away! You know there are lots of different
variations of this sauce It's really, you know, what you like best
Over the years I have experimented with it and I found that these ingredients
in these amounts really work for me best but I always tell you to be your own chef
Play around with it If there is something you don't like
absolutely omit it Add something else
This is your remoulade not mine Alright, let's add these last
2 ingredients here Remember I said though if you're
going to use anchovies make sure they are chopped really, really fine
Just mix this up good A little tish of salt
Work it in Woo!...That was rough right?
I feel like I got hit by a train Couldn't be any easier!
Are you kidding me!? Just throw those ingredients into a bowl
Let it sit in the refrigerator for 2 hours It's really important that it chills
All of those flavors have to coalesce Serve this with chicken, fish or even meats
Really though it goes amazing with fried fish like fish and chips...try it!
It rocks! I'm making a very, very special recipe
that you guys need to check out very, very soon in the future that I'm going
to be serving this remoulade with So definitely look forward to it
Until next time Danny from Danny Mac's Kitchen!
Great seeing you!