Fleur de Lis

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Friday, March 1, 2013

White Rémoulade Sauce

There are dozens of recipes for rémoulade some referred to as white and others as red.  The rémoulades of New Orleans are normally Creole mustard based and highly seasoned.  This is a River Road version and is made primarily with mayonnaise.  White rémoulade is wonderful served over fish, with fried green tomatoes or boiled shrimp.
1 1/2 cups mayonnaise
1/4 cup diced celery
1/4 cup sliced green onions
1 T. minced garlic
1/2 cup Creole mustard
1/4 cup chopped parsley
1/2 cup ketchup
1/2 T. lemon juice
1 T. Worcestershire sauce
1 T. Louisiana hot sauce
salt and cracked black pepper to taste
In a 2 quart mixing bowl, combine all ingredients and whisk well.  Once blended, cover and place in refrigerator, preferably overnight.  A minimum of 4 hours is required for flavor to develop.  When ready to eat, remove from refrigerator and adjust seasoning to your taste.
From The Encyclopedia of Cajun and Creole Cuisine by Chef John Folse

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