Rémoulade Recipe
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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.
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
Ketchup is a common ingredient in New Orleans Rémoulade, but there are 3 Rémoulades in Creole cuisine: Green, Red and White. White is mayonnaise based, Red is with ketchup added; Green, my favorite, is a mayonnaise emulsion with only green herbs added.
I have never personally seen a rémoulade made with ketchup. I looked over some on the internet and did not find any.
Why would one put ketchup in anything since it was designed to cover up the taste of poor quality or poorly prepared food?
I'm going to serve it with the Boxty potatoe pancakes.
loved this
always ate it in restaurants and finally i know how to make it
did it yesterday all my family loved it and it was really easy to make
thanks for this recipe
oops.....argol, just saw you didn't have ketchup in your recipe. You gotta have Heinz along with the oil, and Zatarain's Hot mustard.
Thanks for telling them the proper way to make remoulaude sauce. My favorite was at the old Ye Old College Inn on Carrollton Ave. in New Orleans.
I should add that to make Shrimp Rémoulade add boiled shrimp and refrigerate for 3 hours or more. In New Orleans, we often serve this sauce with any fried seafood.
This is the recipe from Christian's Restaurant, lamentably a Katrina flood victim, it is a slight variation on Galatoire's recipe:
1 cup olive oil
3/4 cup creole mustard
1/2 cup minced scallions
1/2 cup minced celery
1/4 cup minced onion
2 Tbs paprika
3 cloves of garlic, minced
2 Tbs horseradish
2 tsp chopped parsley, or to taste
1 tsp cayenne
1 tsp sugar
1/2 tsp salt
5 grindings of pepper
Tabasco to taste
Blend all ingredients or whisk the oil into the mustard, then add the rest of the ingredients. Chill.
This sounds great. I might add some capers.
Shrimp Remoulade With Two Sauces
© 2007 Tom Fitzmorris. All rights reserved.
There are two kinds of remoulade sauce served around New Orleans, and everybody has a distinct favorite. My preference is for the orange-red kind that's utterly unique to our area. White remoulade sauce, made with mayonnaise, is actually closer to the classic French recipe. It's good enough that in recent years I've taken to making both kinds of sauces, and letting people take their pick.
What they have in common is the main active ingredient: Creole mustard, a rough, brown, country-style mustard that has a bit of horseradish mixed in.
The shrimp for shrimp remoulade should be medium size--about 25-30 count to the pound. If you're making only the red style of remoulade, a good trick is slightly to under-boil the shrimp, then marinate them in the rather acidic sauce. That will finish the "cooking," in much the same way the the marinade of ceviche does.
The words "remoulade," by the way, is an old French dialect word that refers to a kind of radish that hasn't been part of the recipe for centuries.
Shrimp:
Leafy tops of a bunch of celery
5 bay leaves
3 cloves
2 Tbs. Tabasco garlic marinade
1 large lemon, sliced
1/2 cup salt
3 lbs. shrimp
Red Remoulade Sauce:
1/2 cup chili sauce (bottled) or ketchup
1/2 cup Creole mustard
1 Tbs. paprika
1/2 tsp. salt
2 Tbs. lemon juice
1/4 tsp. Tabasco
1/2 tsp. pureed garlic
1/2 cup green onion tops, finely sliced
1 cup olive oil
White Remoulade Sauce:
1 cup mayonnaise
1/2 cup Creole mustard
2 Tbs. lemon juice
1/2 tsp. garlic-flavored Tabasco
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 cup green onion tops, finely sliced
1. Bring a gallon of water to a boil and add all the ingredients except the shrimp. Boil the water for fifteen minutes, then add the shrimp. Remove from the heat immediately, and allow the shrimp to steep for four minutes, or until the shell separates from the meat easily.
2. Remove the shrimp and allow to cool enough to handle. Peel and devein the shrimp
3. To make the red remoulade sauce, combine all ingredients except green onions and olive oil in a bowl. Add the oil a little at a time, stirring constantly, until all oil is absorbed. Taste the sauce and add more mustard or chili sauce to taste. Stir in green onion tops.
4. For the white remoulade sauce, just blend all the ingredients except the green onions. Then add the green onions last.
5. Place the shrimp on a leaf of lettuce, sliced avocados, sliced tomatoes, or Belgian endive leaves. Drizzle half the shrimp with one sauce, half with the other. The sauces can also be served in pools for dipping.
Makes eight appetizers or six entree salads.
© 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com
in new orleans, this is actually served on salad and with shrimp rather than with fried fish dishes.
Hmmmmmmmmm. I much prefer the Tom Fitzmorris' version.
does using horseradish make it tartar sauce?
i would rather see course creole mustard, lemon zest garlic powder added, forget the bell pepper, they sour if not used at once and add a sour bitterness to the taste