Recipe of the Week


Prep Time: 30 Minutes
Yields: 1½ Cups

Rémoulade is a spicy sauce used for seafood and salads here in South Louisiana. It is thought to have derived from this older French Creole recipe for Ravigote sauce, which was made with a vinaigrette base and flavored with capers, onions, garlic and herbs. Ravigote, like Rémoulade, can be made with or without mayonnaise and can be served either cold or at room temperature as a favorite accompaniment to fish and shellfish.

1 egg yolk
1 tbsp Creole mustard
3 cloves garlic, minced
2 tbsps red wine vinegar
1 tbsp chopped lemon thyme leaves
2 tbsps chopped parsley
¾ cup extra virgin olive oil
1 cup thinly sliced green onion tops
2 tbsps dill pickle relish
2 tbsps tiny whole capers
salt and cracked black pepper to taste
granulated garlic to taste

In a large mixing bowl, add egg yolk, mustard, minced garlic, red wine vinegar, lemon thyme and parsley. Using a wire whisk, blend to mix well. Add olive oil in a slow, steady stream, whisking constantly to create an emulsion. Add green onion tops, pickle relish and capers then season to taste using salt, pepper and granulated garlic. Place in refrigerator and allow flavor to develop 2–3 hours. Serve sauce over boiled or other cooked seafood.


print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295