Remoulade Sauce
There are hundreds of variations on this quintessential French turned New Orleans Sauce. This is one from a famous New Orleans' Chef.
New Orleans Tartar Sauce
Sometimes referred to as New Orleans Tartare Sauce, Remoulade Sauce actually originated in a northern region of France called Picardy sometime in the 17th Century. It was known to have contained mayonnaise, mustard, capers, shallots, and fresh herbs such as tarragon and chervil. It's name derives from the French word "rémolat," meaning "horseradish", so this sharp ingredient was part of the sauce's base at one time and in some modern interpretations, like this one, it still is.
This is Emeril Lagasse's recipe for Remoulade Sauce from his second (and perhaps best) cookbooks in 1996, Louisiana Real and Rustic. It goes particularly well with the Kitchen Tapestry recipe for Oven Fried Crab Cakes and is required for a Shrimp Salad Remoulade.
Remoulade Sauce
Ingredients
- 2 tbsp lemon juice
- 1/3 cup vegetable oil
- 2 tbsp minced red or yellow onion
- 1 tbsp minced celery
- 1 finely chopped green onion
- 1 tsp minced garlic
- 3 finely chopped cornichons
- 1 tsp prepared horseradish
- 1 tsp Creole or whole grain mustard
- 1 tsp yellow mustard
- 1 tsp ketchup
- 1 tsp mayonnaise
- 1/2 tsp dried parsley
- dash Worcestershire Sauce
- pinch cayenne pepper
- pinch fine sea salt
- 5-6 grinds freshly cracked black pepper
Instructions
- Put all these ingredients except the vegetable oil in a food processor and pulse for 30 seconds.
- Add the oil a little at a time until the mixture emulsifies.
- Add a bit more oil or mayonnaise if the mixture is not smooth enough. The sauce should be of a consistency looser than mayonnaise but stiffer than ketchup.
- Allow to sit refrigerated for at least four hours before using.
