COMMENT:
Rémoulade sauce may be found in any restaurant in South Louisiana
and in as many recipe versions. The rémoulades of New Orleans
are normally Creole-mustard based and highly seasoned. This, however,
is the River Road version.
INGREDIENTS:
- 1½ cups heavy duty mayonnaise
- ¼ cup finely diced celery
- ½ cup finely diced green onions
- 2 tbsps finely diced garlic
- ½ cup Creole mustard
- ¼ cup finely chopped parsley
- ½ cup catsup
- ½ tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tsp Louisiana Gold Pepper Sauce
- Salt and cracked black pepper to taste
METHOD:
In a two-quart mixing bowl, combine all ingredients, whisking well
to incorporate the seasonings. Once blended, cover and place in
refrigerator, preferably overnight. A minimum of four hours will
be required for flavor to be developed. When ready, remove from
refrigerator and adjust seasonings to taste.
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