COMMENT:
The recipe for the rémoulade sauce of the River Road is found in the appetizer section of my Evolution of Cajun and Creole Cuisine cookbook. I have taken this opportunity to give you a second version, the Creole style, thought to be the original Louisiana version.
INGREDIENTS:
- 1 cup olive oil
- ¼ cup red wine vinegar
- ¾ cup Creole mustard
- ½ cup green onions, thinly sliced
- ¼ cup parsley, chopped
- ¼ cup celery, minced
- 1 tbsp garlic, minced
- 1 tbsp paprika
- salt to taste
- hot sauce to taste
METHOD:
In a large ceramic mixing bowl, combine olive oil, vinegar and Creole mustard. Using a wire whisk, blend well until all ingredients are well incorporated. Add green onions, parsley, celery and garlic. Continue mixing until all seasonings are well blended. Add paprika for color and season to taste using salt and hot sauce. Place in a refrigerator, covered with clear wrap and allow to sit overnight. You may wish to serve a generous portion of this sauce over shrimp, lump crabmeat or simply as a salad dressing. |
