From Scratch Remoulade Sauce
Yield - about 3 Cups
1/3 CUP CREOLE MUSTARD
2 TSP PREPARED HORSERADISH
1/2 RED ONION (Chopped fine)
3 CELERY STALKS (Chopped fine)
2 TBSP FRESH GARLIC (Minced)
1/4 TSP SALT
1/2 TSP BLACK PEPPER
2 TSP WHITE PEPPER
1 TSP RED PEPPER FLAKES
2 TBSP BALSAMIC VINEGAR
2 TBSP SPANISH PAPRIKA
2 TSP MUSHROOM SOY
2 CUPS CANOLA OIL (Chef’s Choice)
2 TBSP OLIVE OIL (Chefs Choice- Standard or Extra Virgin)
In a variable speed blender add all but the last two ingredients. On medium speed purée ingredients. Increase speed and SLOWLY drizzle in the canola oil, the stream should be pencil thin. You are basically looking to make an emulsions. IF the blender starts to cavitate, then turn off and force the sauce down into the blades and open a hole in the center for the oil to flow. Continue until the sauce is firm and silky smooth.
Next add the olive oil as you did the canola oil. I like to add this
last because I don't want to olive oil to take over the flavor of the remoulade.
Add a little and taste, add more if you so enjoy.
Cover and store in the cooler
2 TSP FRESH GARLIC (Minced fine)
Add minced garlic to your remoulade sauce, this will make it much more Creole!
Serve in a chilled bowl with a spoon to ladle on top of fresh boiled shrimp.
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: March 25, 2008.