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-   -   Remoulade (http://www.discusscooking.com/forums/f83/remoulade-80575.html)

CraigC 07-14-2012 01:48 PM

Remoulade
 
Makes 2 cups

Ingredients

1/4 C fresh lemon juice
3/4 C vegetable oil
1/2 C chopped onions
1/2 C chopped green onions
1/4 C chopped celery
2 Tbsp chopped garlic
2 Tbsp prepared horseradish
3 Tbsp creole mustard
3 Tbsp yellow mustard (French's or similar)
3 Tbsp ketchup
3 Tbsp chopped parsley
1 tsp kosher salt
1/4 tsp cayenne
1/8 tsp freshly ground black pepper

All ingredients into the food processor and whizz for 1/2 a minute. use right away or store for a few days in air tight container. Enjoy on Po Boys or other sandwiches!:yum::wink:

Margi Cintrano 07-15-2012 08:33 AM

Sounds quite tasty ...

I shall give it a try when we return to Madrid ... We have an exemplary shop called Taste of America, for a couple of the ingredients, I cannot really get here in Puglia.

Thanks for posting.

Ciao, Have nice Sunday.
Margi.

Zagut 07-15-2012 10:51 AM

Thanks CraigC,
That looks mighty good. :smile:
Now I need to go get some soft crabs and give it a whirl.
"CraigC Soft crab po' boy" here I come. :yum:
I do have a few questions. Creole Mustard?
Is there a certain brand to use? I need to check the store next time I go and see what they have.
I found many recipes for it and all are different.
Some say 3 weeks to develop the flavor. I'm hungry now.:sad:
Do you have a recipe?
Is there a thread here? I looked but my search abilities aren't so hot.
Links anyone?
Do we need to start thread on Creole mustard?
One thing Wiki says about it is " It is also the key ingredient found in New Orleans-style or Creole-style remoulade sauce." and with the many,many,many types of mustard out there I kinda want to get what matches your ingredient.
Am I over thinking this?:wink:
Oh well enough babble.
Thanks again.

Andy M. 07-15-2012 10:55 AM

These are the ingredients for Zatarains Creole Mustard: WATER, VINEGAR, BROWN MUSTARD SEED, SALT, XANTHAN GUM.

Looks a lot like just about any other mustard on the shelf.

Zagut 07-15-2012 11:13 AM

That's kind of what I figured it would be.:ermm:
Basically a brown mustard.
But some of the recipes out there have all kind of additions. :rolleyes:
As always experimentation will be the key. :chef:

Cerise 07-15-2012 01:32 PM

Sounds delish. Recently I had a crab/shrimp louis salad w/ avocado, lemon wedges & remoulade that was heaven. You could also dip beer-battered green beans in remoulade, w/ fresh lime wedges on the side. Thanks for sharing.

Kylie1969 07-16-2012 06:06 PM

This sounds great, wonderful ingredients!

I am certain Steve would love this on his sandwiches :smile:

Cheers for the recipe Craig :smile:

Quote:

Originally Posted by CraigC (Post 1160766)
Makes 2 cups

Ingredients

1/4 C fresh lemon juice
3/4 C vegetable oil
1/2 C chopped onions
1/2 C chopped green onions
1/4 C chopped celery
2 Tbsp chopped garlic
2 Tbsp prepared horseradish
3 Tbsp creole mustard
3 Tbsp yellow mustard (French's or similar)
3 Tbsp ketchup
3 Tbsp chopped parsley
1 tsp kosher salt
1/4 tsp cayenne
1/8 tsp freshly ground black pepper

All ingredients into the food processor and whizz for 1/2 a minute. use right away or store for a few days in air tight container. Enjoy on Po Boys or other sandwiches!:yum::wink:


buckytom 07-17-2012 01:12 AM

i'm going to be making this as well. thanks, craigsy.

i could have used it tonight. when my wife served crab cakes as an appy, i said, "no remoulade?".

lol, she just gave me that look.

and yes, i need to look for creole mustard. i'm a mustard freak, having almist a dozen at home right now.
being creole, i wonder if it is french style, much like maille brand mustard. wholegrain, possibly?

CraigC 07-17-2012 06:22 AM

Our local wallyworld super mart carries Zatarains.

GotGarlic 07-17-2012 09:11 AM

Here's another version of a delicious remoulade that uses fewer ingredients:

1 cup mayonnaise
2 tbsp. ketchup
2 tbsp. each minced celery, onion, fresh ginger and parsley

Stir mayonnaise and ketchup to blend thoroughly. Stir in remaining ingredients. Cover and refrigerate at least one hour to allows flavors to meld. Serve with grilled or sauteed fish, or as a sandwich spread or salad dressing. Also great mixed with flaked cold fish or diced chicken served on crackers.


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