- Prep Time: 15 minutes
- Yield: 3/4 cup
Actually, it’s not likely that you will find this version of remoulade anywhere on the Riviera Maya of Mexico. My husband created it to top fresh fish tacos, and he truly concocted a delicious winner.
We served tacos of grilled talapia fillets topped with this remoulade inside warm corn and flour tortillas, with guacamole, Mexican rice (I won’t call it Spanish because Spaniards prepare rice entirely differently), black beans, and salad. Yum!
The mustard we used is Bergby’s, from the Porsgrunn municipality in the Telemark region of Norway. It’s probably difficult to find it here.
Any sweet mustard you like (without alcohol) should suffice in this recipe. We also used the Mills brand of Norwegian mayonnaise, which is as close to homemade mayonnaise as possible. It can be found online and at European food shops.
The tomatillos give the salsa a deliciously tart and tangy twist. This remoulade is excellent with crab cakes, tuna burgers, fish tacos, and any type of seafood sandwich.
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon of sweet mustard
- 1/4 cup tomatillo salsa (see below)
- In a small bowl, mix the mayonnaise, mustard, and tomatillo salsa. Chill for 5–10 minutes.
For the tomatillo salsa:
- 3 tomatillos, finely chopped
- 1/2 jalapeño pepper, finely chopped
- 1/2 small onion, finely chopped
- Mix all ingredients together with a fork (in a blender for a smoother sauce) and let sit for 10 minutes.
- 1/4 teaspoon white vinegar
- juice of 1/2 lime
