Remoulade Sauce

 

This sauce is perfect for dipping boiled or batter-fried seafood into. I had tried several incarnations of remoulade sauce, but they were about as interesting as tarter sauce. Then, once upon a time, my sister came from the Gulf coast with some red-shelled, deep-water shrimp (called Royal Reds), and wanted to do a shrimp boil. Believe me, the shrimp were heavenly by themselves, but the pairing of them with the sauce was divine. Try using it to perk-up those frozen, cooked prawns that are so often served with cocktail sauce.

This recipe is lifted, almost verbatim, from "Paul Prudhomme's Louisiana Kitchen", but is free from the spice mixtures that pervade the book. (Don't get me started on his cookbooks that call for the use of his pre-bottled mixtures... marketing, ugh!)

 

2 egg yolks

1/4 c oil

1/4 lemon, seeds removed

1/2 c celery, finely chopped

1-2 garlic cloves, finely chopped

1/2 c scallion, finely chopped

(white and green parts, both)

1/4 c parsley, finely chopped

1/4 c horseradish, freshly grated, or prepared

1 bay leaf, finely crumbled

2 T Creole or prepared brown mustard

2 T ketchup

2 T Worcestershire sauce

1 T prepared yellow mustard

1 T vinegar, rice wine or white (or lemon juice)

1 T Tabasco

2 t paprika

1 t salt

 

In a blender or processor, beat the yolks for 2 minutes; then with the machine still running, slowly add the oil in a thin stream to the yolks. Take the lemon, squeeze the juice into the machine. Take half of the rind, chop it up and add it to the still running machine. Add the rest of the ingredients, one at a time, until all are well mixed. Chill well before serving.

Variation: I sometimes prefer to have this handmade. Just whisk the yolk a bit longer before adding the oil, and make sure the vegetables are very finely minced (especially the lemon rind). Whisk other ingredients in one at a time and chill.