Makassar-style Spicy Rémoulade

Ingredients

In this Makassar-style Spicy Rémoulade, we have incorporated the bold and spicy flavors of Makassar cuisine, which differ from the traditional French Rémoulade. The addition of turmeric, ginger, and chili gives it a fiery kick, while the use of lemongrass and kaffir lime leaves adds a refreshing and citrusy note. These adaptations transform the original dish into a vibrant and exciting fusion creation. We alse have the original recipe for Rémoulade, so you can check it out.

• 1 cup (240ml) mayonnaise 1 cup (240ml) mayonnaise
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 4 kaffir lime leaves, finely chopped 4 kaffir lime leaves, finely chopped
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 18g, 2.5g
• Carbohydrates (total, sugars): 1g, 0.5g
• Protein: 0.5g
• Fiber: 0.2g
• Salt: 0.4g

Preparation

1. 1.
   In a mixing bowl, combine the mayonnaise, turmeric powder, grated ginger, chopped red chilies, lemongrass, kaffir lime leaves, lime juice, and salt.
2. 2.
   Mix well until all the ingredients are thoroughly combined.
3. 3.
   Adjust the seasoning according to your taste preferences.
4. 4.
   Refrigerate the Makassar-style Spicy Rémoulade for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled and enjoy with your favorite grilled meats, seafood, or as a dip for fries.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalk with the back of a knife before finely chopping it.
• Kaffir lime leaves — Remove the central vein of the leaves before chopping them to ensure a smoother texture in the Rémoulade.

Tips & Tricks

• For an extra spicy kick, add more red chilies or include some chopped bird's eye chilies.
• Adjust the amount of turmeric powder according to your preference for color and flavor intensity.
• If you prefer a smoother texture, blend the Rémoulade ingredients in a food processor before refrigerating.
• Experiment with different herbs and spices to personalize the flavor profile of the Makassar-style Spicy Rémoulade.
• Use freshly squeezed lime juice for the best citrusy flavor.

Serving advice

Serve the Makassar-style Spicy Rémoulade chilled in a small bowl or ramekin. Garnish with a sprinkle of chopped kaffir lime leaves for an extra touch of freshness. It pairs perfectly with grilled chicken skewers, fried fish, or as a zesty dip for vegetable crudités.

Presentation advice

To enhance the visual appeal of the Makassar-style Spicy Rémoulade, serve it in a vibrant-colored dish that complements the yellow hue of the Rémoulade. Consider using a decorative spoon or spreading it artistically on a plate. Add a garnish of fresh herbs, such as cilantro or mint, for an elegant touch.