Rémoulade Spread Recipe
By
Regan Burns
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A sandwich-spread version of the jazzed-up mayonnaise from the Big Easy. Try it with shrimp, tuna, or in chicken salad.
What to buy: Creole (a.k.a. Cajun) mustard is a spicy, hot mustard made with horseradish. You can find it at gourmet grocery stores and specialty markets as well as at some grocers.
This recipe was featured as part of our Sandwich Spreads photo gallery.
INSTRUCTIONS
Place 6 tablespoons mayonnaise, 1 tablespoon drained coarsely chopped capers, 2 teaspoons minced shallot, 1 tablespoon minced fresh Italian parsley, 1/2 teaspoon freshly squeezed lemon juice, 2 teaspoons Creole mustard, and a few drops of Worcestershire sauce in a small, nonreactive bowl and stir to combine. Season with salt and freshly ground black pepper as desired.
Sounds great....although I'm not sure how a shallot can be pretentious...*raises eyebrows*
Well said "guilty".
Scallions are often referred to as shallots in Louisiana though, for some reason.
Shallots are not green onions.They are a member of the onion family & do not have as strong of an onion flavor as regular onions or green onions for that matter.
If you ever need raw shallots for a recipe and don't have or feel like buying any, you can try this for a substitute.
Finely dice as much white onion as you need & place it the onion in a bowl of ice water for 10 minutes or so. Drain, taste to see if the onion heat has been calmed down & repeat if necessary.
In case anyone is still confused:
Shallots and green onions are different vegetables.
Scallions and green onions are the same.
A person who uses "scallions" is not being pretentious, that's just the term they use.
• 1/2 cup mayoannaise
• 2 Tablespoon finely chopped green onions, white and green parts or grated onion
• 3 Tablespoons Ketchup or Chili Sauce
• 1 Tablespoons Dijon Mustard
• 1 Teaspoon Worcestershire Sauce
• 1-2 Tablespoons Horseradish
• 1 Tablespoon chopped Capers
• 1 tablespoon chopped fresh parsley leaves
• 2 tablespoons finely chopped sweet pickles
• dash garlic powder
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• few drops Worcestershire sauce
• pepper, to taste
mtomto, I think you're thinking of 'scallions', another name for green onions or spring onions. it may be a sign of snobbery, but keep in mind that different geographical regions have different names for the same thing.
I'll have to make this. Zatarains Creole mustard is excellent any readily available even here in Southern Illinois, provides that Horseradish kick hollyd mentions.
Anthony Bourdain talks about shallots in "Kitchen Confidential." He credits shallots with producing that special restaurant taste in many dishes. Anthony is anything but pretentious.
I use them whenever I can. Love the extra flavor. In the market next to the onions.
I add a little horseradish to my remoulade. I serve it on the side of salmon cakes, crab cakes, or black-eyed pea cakes. My favorite condiment for sandwiches too.
Yeah but doesnt it bug the &*^$ out of you when some so-called prominent chef calls green onions a shallot?!! I cant stand that.
Personally, I like shallots because they are conveniently sized for recipes like this, where slicing off a tenth of a big vidalia onion or something similar is not practical. Their flavor also is more mild whereas a regular onion may overpower.
I am new to the world of shallots and they are basically smaller onions with a mild flavor. IMO, they are much more mild than any green onion. I have also substituted shallots for regular onions on occasion, so I don't really under why they seem pretentious to you.
I don't think a shallot is pretentious--it grows in the dirt just the same, and is sitting there right next to the rest of the onions at the grocery store. plus it lasts longer than a green onion if you don't happen to get to it right away. i think it has more to do with what ant one cook is familiar with. i love green onions, but they are no replacement for a shallot. (i'm old and opinionated) fayefood.com
This is a nice, simple recipe, and I like iowastate's substitutions - very friendly to my pantry!!!
I think I get a pain where I sit when I see "shallots" in a recipe. That term sets of my pretentious detector.
when I see shallot I insert green onion. there are other examples and any brown mustard with a dash of horseradish will do for cajun/ creole.
shopping for ingredients should not take longer than a round of golf, especially when said ingredients are fancy names for things you find in the supermarket.