Creole Remoulade Sauce
This version of remoulade is the one you'll find most often in New Orleans - it is ever so slightly pink from the hint of ketchup and has a little kick from the horseradish and cayenne. It's delicious with seafood and is a classic showstopper.
Ingredients
- 1 large egg yolk
- 1/4 cup Creole Mustard
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon prepared horseradish
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 3/4 cup vegetable oil
- 1/4 cup olive oil
- 1/2 cup finely minced celery
- 1/4 cup plus 2 tablespoons minced green onion
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 1/4 teaspoon Worcestershire sauce
Directions
In a nonreactive mixing bowl, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the salt, the paprika, cayenne, and black pepper. On a cutting board, mash the garlic and the remaining 1/4 of salt together, using the side of a chef's knife to form a paste. Add the garlic paste to the bowl and whisk to combine.
Combine the oils in a measuring cup with a pour spout, and while whisking continuously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion is formed. Whisk in the celery, green onion, mayonnaise, ketchup, and Worcestshire sauce. Chill thoroughly before using; the remoulade will keep for up to 4 days in the refrigerator.
Recipe Details
- Source: Farm to Fork
- Dish Type: Condiment
- Cuisine: Cajun/Creole
- Occasion: Any
- Effort Level: Simple
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