Serious Eats - seriouseats.com

Okay, first of all, thanks. I am going to have to get the sauces cookbook, because I think it is a very important part of any meal, especially when entertaining.

This weekend I tried the recipe from shell. I liked that it used the egg yolk; I didn't use even 1/2 c oil (olive oil, of course), and I used 3T vinegar, and next time I would use only 2. It had a nice color, and fresh flavor, and the consistency was very smooth. I served it with shrimp on Sunday (Yeah, Giants) and some of my friends liked it on the homefries. Which reminds me of a sauce my Spanish friend makes with her patatas bravas. Oh so many possibilities!

And to answer another one, I think whether its French or New Orleans style depends on what it is served with. Good to know a good version of both.
Now I have to decide which recipe to try next. Yeah!

Galatoire's is wonderful but if you want another version just as good, here's is Commander's Palace, also from New Orleans:

1/4 c. Creole mustard (or Dijon mustard)
2 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1/2 c. white vinegar
1 c. finely chopped green onions
Dash of Tabasco sauce
1/2 c. finely chopped celery
1/2 c. ketchup
1/2 c. prepared yellow mustard
2 cloves garlic, minced
3 eggs, room temp.
Juice of 1 lemon
1 1/3 c. salad oil
80 med. shrimp, peeled, deveined and boiled

1. Put all ingredients for the sauce except the oil into blender container. Cover and mix at high speed until well blended.

2. Remove cover and gradually add the oil in a steady stream. Sauce will thicken to mayonnaise consistency. Chill.

3. Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.

I don't have the recipe... but I had the BEST remoulade sauce on Friday night at 51 Lincoln in Newton Massachusetts (just outside Boston). You may be able to email them and get the recipe. It was UNBELIEVABLE... and served with a smoked cod cake. For a full review of this place, check out my blog at: Boston Food & Whine

All these other recipes sound delicious too!
Tammy

To the OP

Are you looking for a Cajun remoulade or a French remoulade?

I'll give you the exact recipe that I use in my restaurant in South Louisiana. It is a variation on Jasper White's Summer Shack recipe. Our guests love it! Scale it down or you'll have remoulade sauce for weeks!
1 gal mayo
1 cup Dijon
10 oz. tom paste
5 oz. lemon juice
5 oz. worchestershire
5 oz. sugar
6 T old bay
1 c shallot, minced
4 c minced dill pickle
4 c green onion, minced
1 c parsley, minced
1 T cayenne
¼ c kosher salt
2 T black pepper

-Blend it all...we use an immersion mixer...