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The Ten Most Recent Comments By shell

From Talk

Sauces: All I want is a good remoulade recipe

I love this recipe I found on the internet for Remoulade Sauce

1 large egg yolk
3 tablespoons Dijon mustard
1/4 cup white wine vinegar
1 tablespoon paprika
1 cup vegetable oil
2 tablespoons grated horseradish,fresh or prepared
1 teaspoon chopped garlic
1/3 cup chopped scallions
2 tablespoons chopped parsley
2 tablespoons ketchup
salt and pepper

combine ingredients(except oil) and put in blender
add oil slowly as blending

Responses to Comments by shell

From Talk

Sauces: All I want is a good remoulade recipe

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!

From Talk

Sauces: All I want is a good remoulade recipe

http://www.theexperimentalgourmand.blogspot.com/
Check out my post from this past weekend. It's a very simple remoulade that does not use mayonnaise as its base, so it keeps a bit longer. This is a family favorite.

From Talk

Sauces: All I want is a good remoulade recipe

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.

From Talk

Sauces: All I want is a good remoulade recipe

Oops... forgot to mention that it was a Celery Root Remoulade. SO good...

From Talk

Sauces: All I want is a good remoulade recipe

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

From Talk

Sauces: All I want is a good remoulade recipe

I've also been looking for a good remoulade recipe--will you post the best out of all these, if you end up trying more than a couple? That would be awesome.

From Talk

Sauces: All I want is a good remoulade recipe

To the OP

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

From Talk

Sauces: All I want is a good remoulade recipe

I have not measured ingredients in years, except when baking, but thats me.
So here is my Remoulade, just the ingredients:
Mayonnaise
'Duesseldorf' German Mustard, a must
Capers, Chervil, Dill, Parsley, Tarragon, Celery Leaves,
Hard Boiled Egg
Cornishons
Pickled Onions
Worchestershire
Grated Lime Rind and Lime Juice

From Talk

Sauces: All I want is a good remoulade recipe

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
ΒΌ c kosher salt
2 T black pepper

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

From Talk

Sauces: All I want is a good remoulade recipe

Well here you go!

Remoulade Sauce

Ingredients

1/2 C. BBQ Sauce
1/2 C. white vinegar
1/4 C. yellow mustard
1/4 C. prepared horseradish
1 1/2 C. mayo
1/4 c. wholeseed mustard (creole, spicy brown)
1 1/2 Tbs. garlic, fresh minced
2 Tbs. Worcestershire sauce
1/4 C. green onions, minced
3 celery stalks, minced
2 Tbs. paprika
1 tsp. cayenne pepper
Kosher salt and pepper to taste
Hot sauce to taste

Directions linked.

Hillary
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