Remoulade
Definition: [ray-muh-LAHD] This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish and shellfish. --Copyright (c) 1995 by Barron's Educational Series, from
The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
Following recipes from "
New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
White Remoulade Sauce:
3/4 cup mayonnaise
2 tablespoon finely chopped green onions (green part only)
2 tablespoons finely chopped yellow onions
2 tablespoons finely chopped celery
2 teaspoons finely chopped fresh parsley
2 teaspoons Dijon mustard
1 teaspoon prepared horseradish
1 teaspoon powdered mustard
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Combine all the ingredients in a bowl and whisk lightly to blend. Store in an airtight container and refrigerate until needed. (It will keep for up to 2 days.)
Red Remoulade Sauce:
1/3 cup mayonnaise
2 tablespoons ketchup
2 tablespoons finely chopped celery
1 tablespoon finely chopped yellow onions
1 tablespoon finely chopped green onions (green part only)
1 tablespoon Creole mustard, or other hot, whole-grain mustard
1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons rice wine vinegar
1 1/2 teaspoons paprika
1 1/2 teaspoons minced fresh parsley
1 teaspoon prepared horseradish
1 teaspoon hot red pepper sauce
1/2 teaspoon minced garlic
Combine all the ingredients in a bowl and whisk lightly to blend. Store in an airtight container and refrigerate until needed. (It will keep for up to 2 days.)
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