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!
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.
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.
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