Posts Tagged ‘Remoulade’
Remoulade sauce
Remoulade (Reh Moo lahd) may be the classic French sauce, but it’s a Louisiana version, which most of us are familiar. All remulády are based on oil or mayonnaise, and most of the Louisiana remulády also have mustard, garlic, pepper and Cajun spices. If you do so, all in Louisiana, you’ll find that it seems like almost everyone has their own “secret formula” on the sauce. The most frequently served with shrimp and crab cakes, after the boy sandwiches and even chicken. It is also great as a substitute for ketchup and chips.
If you are not on the side of cucumber juice, use a little lemon juice or vinegar.
1 1/4 cups of mayonnaise1/4 cup mustard (if possible, Creole Mustard) 1 teaspoon sweet coffee paprika1-2 Cajun or Creole seasoning2 coffee horseradish1 spoon cucumber juice prepared (dill or sweet, your wish) 1 teaspoon hot sauce (Tabasco) 1 large clove garlic, minced and smashedMix all ingredients in a medium bowl. Remoulade is better for a few hours to let the flavours meld. Keep in a cool place.
Return: It is about 1 1/2 cups.