Serious Eats: Recipes

Cook the Book: Classic N'Awlins Remoulade

Posted by Adam Kuban, November 28, 2007

As Susan Spicer says in her book Crescent City Cooking, there are two types of remoulade—French, made with celery root and mustard-mayo dressing, and New Orleans–style, "more of a vinaigrette," with paprika and cayenne cut by celery and parsley. Spicer recommends eating her Classic N'Awlins Remoulade with chilled boiled shrimp, crab, or crayfish or on crabmeat.

If you're intrigued by this recipe, you can pick up the book on Amazon.

Classic N'Awlins Remoulade

- makes about 2 cups or 8 to 12 servings -

Ingredients

2 tablespoons finely chopped onion or shallots
1 garlic clove, minced
2 tablespoons Creole mustard
1 tablespoon apple cider vinegar
1 teaspoon sweet Hungarian paprika
1/2 teaspoon cayenne
Juice of 1 medium lemon (about 3 tablespoons)
1 tablespoon prepared horseradish
Salt and pepper
1 cup olive oil
1/4 cup finely chopped celery heart
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped scallion

Procedure

Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator.

Printed from http://www.seriouseats.com/recipes/2007/11/cook-the-book-classic-nawlins-remoulade.html