Rémoulade Blanc

5/30/2018 – This sauce turned out well using it several ways. The original recipe makes the mayo to dominate so need to make it with mayo and sour cream 1:1.

Below was inspired by a rémoulade recipe here that was inspired by that served in New Orleans’ Galatoire’s. This a white, mayonnaisey blend of Creole mustard, horseradish, cayenne, and white pepper and the claim is it is rooted in the classic French recipe.

Ingredients – See first note below about too mayonnaise-y and the fix
1 cup mayonnaise
2 tbsp. Zatarian’s Creole mustard
1 tbsp. Sutterhome’s chardonnay wine
1-1/2 tbsp. fresh lemon juice
1 tbsp. grated horseradish
2 tsp. minced parsley, plus more
1/4 tsp. cayenne
1/4 tsp. freshly ground course white pepper
1/4 heaping cup minced green onion tops
Kosher salt, to taste but did not need any likely due to the salty mustard

2 lb. medium cooked shrimp, peeled and deveined, tails removed, chilled and mixed into the remoulade then served on 1/2 head iceberg lettuce, thinly sliced.

Stir mayonnaise, mustard, wine, juice, horseradish, parsley, cayenne, pepper,
scallions, and salt in a bowl; stir in shrimp. Divide lettuce between plates; top with
shrimp and garnish with parsley.

5/30/2018 – First made this and we both thought it too mayonnaise-y, although it has a lot of potential. So, I added 1/2 cup of sour cream and a prorated amount of the mustard, lemon and, other spices. The mayonnaise flavor was less so will let it age a lit.

In the following two weeks we used it as a salad dressing and on sandwiches as a thick spread. It was good.

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