Rémoulade is a mayonnaise loaded with flavor. Originally created in France but common in Creole cooking, it is made with Louisiana-style hot sauce, capers, and tarragon; we added Worcestershire and bell pepper. Though it is normally served with fried-fish dishes such as our Cornmeal Fried Catfish, we also like it with boiled shellfish or mixed into a potato salad.
What to buy: Use the freshest eggs you can find.
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1 cup vegetable oil
- 1 teaspoon Louisiana-style hot sauce, such as Tabasco
- 1 teaspoon Worcestershire sauce
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- 2 teaspoons minced capers
- 2 teaspoons minced shallots
- 1 1/2 teaspoons minced fresh tarragon
- 1 teaspoon minced fresh Italian parsley
- 2 teaspoons minced red bell pepper
- In a medium mixing bowl, whisk egg yolks and Dijon mustard until eggs are broken up and evenly blended. Continue whisking and slowly add oil by pouring it down the side of the bowl in a thin stream.
- Once all the oil is added, whisk in Tabasco, Worcestershire, lemon juice, salt, and pepper until well incorporated.
- Mix in capers, shallots, tarragon, parsley, and 1 teaspoon of the red bell pepper until blended. Garnish with the remaining bell pepper and serve.