Monday, August 24, 2009

Speedy White Rémoulade Sauce

Speedy White Rémoulade Sauce

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 version is similar to a very old Mississippi Gulf Coast recipe that is known as Buena Vista Sauce, but even that is just really a basic white remoulade, though the Buena Vista Sauce definitely included anchovies, some ketchup and lemon juice and was maybe a little heavier with worcestershire sauce.

The Buena Vista, a very grand and popular hotel facility dating back to the 1920s, is a piece of local history that was lost to hurricanes, but once hosted many weddings, Mardi Gras balls and huge parties. It was located on both the north and south sides of Highway 90, the property where the Beau Rivage casino's parking garage now sits and the I-110 exchange. Buena Vista Sauce was served at the big seafood buffets the hotel had as a dipping sauce for their boiled shrimp.

Buena Vista South - on the beach side.

Buena Vista North
This round, I was simply looking for something speedy, to dip some of that lovely boiled shrimp in. Mayo, Creole mustard, horseradish, green onion, parsley, garlic powder, Worcestershire, hot sauce.



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, like the Buena Vista Sauce include 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.


Add a little ketchup too, if you're so inclined, because the tang of the ketchup is indeed most excellent, especially with boiled shrimp.


Recipe: Speedy White Rémoulade Sauce

©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 1 cup

Ingredients
  • 1 cup of real mayonnaise
  • 3 green onions, sliced
  • 2 tablespoons of Creole mustard
  • 1 teaspoon of prepared horseradish
  • 1 teaspoon of dried parsley
  • 1/2 teaspoon of garlic powder
  • Couple dashes of worcestershire sauce, to taste
  • Dash of hot sauce, to taste
Instructions

Mix all ingredients together, cover and chill for at least one hour before using.

Cook's Notes: I like to use Emeril's Kicked Up Horseradish Mustard. May also add 1/2 tablespoon of ketchup and/or anchovy paste, about 1-1/2 teaspoons or to taste.

Source: http://deepsouthdish.com

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Posted by on August 24, 2009
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2 comments:

  1. Thanks for posting this! I included Biloxi in my google search for White Remoulade Sauce since the first time I ever had it (and still the best!) was at the Buena Vista sometime in the late 50's at a church luncheon there with my mother. Also first time I ever had shrimp having moved there from TX in 1952.

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    Replies
    1. You're welcome Marcia and welcome to Deep South Dish!!

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