Rémoulade Sauce

This recipe is a combination of the one in Southern Living’s, All-Time Favorites on page 33 and Ina Garten’s The Barefoot Contessa, page 45.  First made on February 8, 2014.  After melding for 3+ days it was really good.

1C    Hellmans Mayo
3T   sweet pickle relish–press out most of the liquid
2T   creole mustard course
2     garlic cloves, large, pressed
1T   Italian parsley chopped fine
1/4 teaspoon Cayenne pepper
1T  champagne vinegar

2/15/2014 – Made a double batch.

Below is from Cook’s Illustrated web site for comparison purposes. Not made yet.
A great rémoulade recipe is simple to make, with the right combination of capers, mustard, garlic, relish, and mayonnaise.

Makes about 1/2 cup.  The rémoulade can be refrigerated for up to 3 days.

Ingredients

1/2 cup mayonnaise
1/2 teaspoon capers, drained and rinsed
1/2 teaspoon Dijon mustard
1 small clove garlic, chopped coarse
1 1/2 teaspoons sweet pickle relish
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon minced fresh parsley leaves
Salt and pepper

Instructions

Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl.

3/22/14 – Made a double batch and added (single batch measures):
1t drained mashed capers;1-1/2 finely chopped green onions
1T chopped parsley
2″ squirt additional cajun mustard


Go to http://rouxbdoo.blogspot.com/2015/08/remoulade-blanc.html for white remouldade.

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