This one’s a winner.
We were having one of our “food kit” nights, and this kit called for making a rémoulade sauce; but…
their rémoulade called for tarragon, which I loath. Fortunately, I have my own fave rémoulade recipe, and I was happy to put it to use. Interestingly, their rémoulade also called for adding sautéed shallot, and I was all “Ooooh, this looks like it could be wicked tasty!” And it is…
INGREDIENTS
•1 shallot
•1 tbsp olive oil
•1/4 cup mayonnaise
•1 tbsp Cocktail Sauce
•2 tsp sweet pickle relish
•2 tsp Dijon mustard
•1 tsp dried parsley
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
Note: my Cocktail Sauce is loaded with horseradish and lemon juice. If you use commercial cocktail sauce, mebbe consider adding horseradish and lemon juice to taste.
Warm the olive oil (I used a garlic infused olive oil) in a medium pan over medium high heat.
Cut the shallot in half and peel, then slice each half thinly.
Add the sliced shallot to the pan and cook until browned and a bit crispity – mebbe five to seven minutes – stirring often.
Remove from the heat and allow to cool.
Whisk the remaining rémoulade sauce ingredients together until well blended, then stir in the cooled shallot slices.
Transfer to a covered jar and stash in the fridge until needed.
This worked a treat on a burger with baby arugula, and with the Air Fried Potato Wedges on the side as well.