Monday, August 24, 2009

Speedy White Rémoulade Sauce

Well, with all that nice, spicy boiled shrimp, classic cocktail sauce is a common condiment to use for sure, but I thought another sauce was in order. One of the best to accompany boiled shrimp is a good rémoulade.

There are many different ways to make a rémoulade sauce, even with the two versions I am familiar with - one, like this, the mayonnaise-based version is the more classic, French version, and then there is the Louisiana-style, tomato-based version, which I am also endeared to. It takes a few additional ingredients to whip up a proper red rémoulade sauce though - at least it does to do one in Commander's Palace style, which in my opinion would be the proper style!

This round, I was simply looking for something speedy, to dip some of that lovely boiled shrimp in.

Even within those two camps of white and red, there is still room for variety. Some folks like pickles in the classic sauce, likening it to more of a tartar sauce and I also do, when I am eating fish. Some folks like capers, some, even anchovies! The white goes well with most seafood, is fantastic with beef and pork, and it even makes a great sauce for fried green tomatoes.

Sshh.... don't tell anybody, but after the photos, I added just a bit of ketchup and a few dashes of hot sauce to a serving to make sort of a "cheater" red rémoulade ... but I figured that in proper blogger fashion, I'd better keep the post authentic to the recipe. Feel free to make yours in the cheater fashion also, if you're so inclined, because the tang of the ketchup is indeed most excellent, especially with boiled shrimp. We'll get to the proper red in due time.



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Speedy White Rémoulade Sauce
From the Kitchen of Deep South Dish

1 cup of mayonnaise
3 green onions, sliced
2 tablespoons Emeril's Kicked Up Horseradish Mustard*
1 teaspoon of dried parsley
1/2 teaspoon of garlic powder

Mix all ingredients together, cover and chill.

*Can substitute 2 tablespoons of regular Creole mustard, plus 1 teaspoon of prepared horseradish.


Source: http://deepsouthdish.com

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