Remoulade dressing
Last week I was in the kitchen with one of my lovely colleagues Millie, who upon tasting the dressing I’m about to share with you, commented ‘I didn’t think I’d like it as I’m not a fan of horseradish, but it’s delicious!’. When I came to think about what dressing might be nice to share, I thought Millie’s words were a rather lovely prompt, so here we go.
I am a big fan of horseradish; I love it’s fiery heat but I also love it’s rich, radishy, almost buttery warmth too. When balanced with a creamy base, and plenty of citrus and sweetness it offers real flexibility…try massaging into a classic shredded celeriac, white cabbage and apple slaw, but also try drizzling over roasted carrots, onions or any of your favourite roots while they’re still warm as a wonderfully delicious side dish (it’s lush on potatoes too!). Turn this into a main meal all of its own by adding a pulse (butterbeans are particularly good) and dressing entirely in the sauce. Add a handful of fresh herbs, top with a grating of lemon zest and a drizzle of good oil, plus a crisp green salad and you’ve got a really lovely main meal!
Ingredients
Makes 1 litre of dressing
• 800ml Greek yoghurt
• 100ml lemon juice
• 4 cloves confit garlic*
• ½ a root fresh horseradish
• 1½ tbsp wholegrain mustard
• 100ml your favoured oil
• 1 tsp black pepper
• Large bunch chives
• Agave or honey, to taste
• Salt, to taste
Method
This dressing is fantastically simple to put together.
Start with your yoghurt as a base, finely grate your horseradish straight in, and add your garlic (squashed on the side of your knife to a smooth paste) and mustard, half of your lemon and oil, and plenty of seasoning.
Whisk enthusiastically and have a taste; you may well need to up your quantities of the horseradish or mustard depending on the strength of the root, and it’s always better to hold some of your ingredients in reserve until you’ve tasted.
I like parsley and chives in this dressing, but it’s also lovely with dill too, and utterly wonderful with tarragon, particularly if you were going to drizzle over roasted carrots or squash (add a roast chicken and you’ve got a divine Sunday lunch).
If you’re aiming to drizzle over veg, I’d add a little extra oil to ensure it’s a lovely consistency but it’s completely flexible as per your needs. I think a little honey is wonderful in this dressing, particularly to compliment the mustard (I’d go for a wholegrain if you have it) but you can do more or less to get the balance that works for you.
As with all our dressings, taste and tweak to your preference. Choose to add more or less lemon/agave, feel free to add more horseradish if you like it spicy!