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Seeheldin
2 months ago

Try it out.

I like to take mojo sauce. This is a Spanish specialty, but surely you get in Germany too. We’ll take them from Spain. Tastes very delicious and is not fat – I don’t like that at Remoulade.

Seeheldin
2 months ago
Reply to  zgorzelec

In Spain, Mojosoße is almost a basic food. So I can’t imagine it’s expensive.

You can also make Remoulade yourself. You have an influence on taste and ingredients.

norbertk62
2 months ago
Reply to  Seeheldin

Mojo – not Majo. I’ll have to check it out. Maybe that’s something for us.

Seeheldin
2 months ago
Reply to  norbertk62

Mojo! In Spain, this is traditionally eaten into potatoes in salt crust. You also get it to meat and fish.

norbertk62
2 months ago

Note, I haven’t heard the Mojo paste yet, but it seems to be closely related to Ajvar. It’s in the discounter. Maybe you can see if it fits.

norbertk62
2 months ago

With Remoulade – full Ok. The Japanese pimp the Remoulade (or actually Majo) with Wasabi-Paste – I want to try that (still never done).

In the fresh cheese, however, I would strongly choke so that it is not tastefully crushed by tuna. Sure.

Deichgoettin
2 months ago

Good idea – there are plenty of recipes in INet

Tuna fish cream recipe – [ESSEN AND TRINKEN]

I usually take: tuna, garlic, fresh cheese, capers, some chili and a little lemon

Muscimol
2 months ago

Yes, delicious 😋

87265252
2 months ago

You can do it.