Monday, October 11, 2010

Remoulade Sauce

A spicy olive oil and mayonnaise based southern condiment that's as good on fried seafood as it is as a salad dressing.
A spicy olive oil and mayonnaise based southern condiment that's as good on fried seafood as it is as a salad dressing.

Rémoulade sauce was an invention of France, but down here, it's all about New Orleans style remoulade sauce. A favorite southern condiment, the Creole version of remoulade is made a variety of ways, many oil and vinegar based, with plenty of paprika and ketchup, green onion, and often the inclusion of celery. It is a very tangy and pucker-worthy sauce.

The French version of sauce rémoulade is mayonnaise based, and far less seasoned than Creole remoulade. It usually also includes capers, a mixture of herbs, and some form of anchovy. I tried the vinegar and oil version and found it far too tangy and lacking something for my taste. The addition of mayonnaise fixed that and made it just right for my tastes. I guess my version falls somewhere in between the two, and by the way, if you want, make your own homemade mayonnaise if you prefer, though I don't find it necessary, and frankly, neither do most chefs these days.

Greek yogurt makes a perfectly acceptable substitute for the mayo in this tart sauce if you want to reduce the fat - I can even show you how to make your own Greek style yogurt at home.  To make this a smooth sauce, process it in your blender or food processor, but I don't personally find it necessary since I like the texture.


Remoulade Sauce is perfect dabbed on top of fried green tomatoes or atop pan-fried crab cakes, but is also a great dipping sauce for a variety of meats, fried fish, shrimp, or oysters, fried pickles, fried okra, onion rings, or shrimp boulettes. It is used as a dressing for a nice garden salad and, of course, is most well known to dress the cold appetizer, shrimp remoulade. It's also very good when tossed with fried shrimp, similar to a Bang Bang style shrimp.

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Recipe: Remoulade Sauce

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 8 hours | Yield: About 2 cups
Ingredients
  • 1/2 cup of chopped green onion
  • 1/2 cup of finely minced celery
  • 1 clove of garlic, finely minced
  • 2 tablespoons of ketchup
  • 1/8 cup of spicy Creole mustard
  • 1 tablespoon of horseradish
  • 1 cup of mayonnaise
  • 2 yolks from hard boiled eggs, chopped
  • 1/8 to 1/2 cup of white or apple cider vinegar
  • 1 tablespoon of paprika
  • 1 teaspoon of Cajun seasoning (like Slap Ya Mama) {affil link}
  • Couple dashes of Worcestershire sauce
  • Couple dashes of hot pepper sauce
  • Pinch of thyme
  • Pinch of tarragon
  • Couple pinches of chopped parsley
  • Kosher salt and fresh cracked black pepper, to taste
  • 1/4 cup of extra virgin olive oil
Instructions

Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.

Remoulade Sauce is perfect dabbed on top of fried green tomatoes or atop pan-fried crab cakes, but is also a great dipping sauce for a variety of meats, fried fish, shrimp, or oysters, fried pickles, fried okra, onion rings, or shrimp boulettes. It is used as a dressing for a nice garden salad and, of course, is most well known to dress the cold appetizer, shrimp remoulade.

Cook's Notes: Adjust the vinegar for your level of desired tang. I lean more toward sweet than tart with my taste buds, so I use only 1/8 cup and that is plenty tart for me, but some folks like it real tangy, so start with a little and increase to your own taste. Use only enough to loosen the sauce if you want to use this as a spread instead. Also, if you use Emeril's Creole mustard, which I often do, it does contain a bit of cayenne pepper and horseradish.

Source: http://deepsouthdish.com

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Posted by Mary on October 11, 2010

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