Justin Wilson’s Remoulade Sauce

Remoulade Sauce

  • 1 cup mayonnaise
  • 1/2 cup olive oil
  • 1/2 cup Creole or Dijon mustard
  • 2 tsp prepared horseradish
  • 1/2 cup catsup
  • 2 Tbsp Worcestershire sauce
  • Louisiana hot sauce or ground cayenne pepper to taste
  • salt to taste
  • 1/2 cup wine vinegar

In a large mixing bowl, slowly add the oil to the mayonnaise, whisking until the mixture becomes firm again. Add the mustard and whisk again until firm. Add the horseradish and continue to whisk, then add the catsup and whisk some more. Add the Worcestershire, whisking to incorporate, then add the hot sauce and salt and whisk again. Add the vinegar, whisking well then refrigerate and use as needed. Keeps in the refrigerator several weeks.

Justin Wilson's Homegrown Louisana CookinYield: about 3 cups

From Justin Wilson’s Homegrown Louisiana Cooking

Gray: Wow this was really good. It makes a lot so we cut it in half and it still made way more than we needed. The good news is that it keeps well, and is delicious. We made broiled shrimp with blackening spices (bonus recipe to follow) and dipped in the remoulade sauce. It was great. I am sort of a cocktail sauce snob… and this was just as good on the shrimp. I would definitely do it again, although I want to experiment with some other versions.

Katie: At a recent family get together, my sister served remoulade sauce with the shrimp. It was delicious, and we decided to try to make it ourselves. When Gray showed me the sauce in the fridge, I was dubious due to its beige color. But I have learned that you shouldn’t judge something until you taste it, so I gave it a try. It was wonderful! It was very good with the shrimp we made, and I think it would taste great on most preparations of shrimp. I agree with Gray that I would probably want to try other recipes before making this one again, but I’m sure we will get back around to this one! Enjoy!

Blackened Shrimp (Bonus Recipe)

  • 1 lb shrimp, peeled
  • 2 T butter, melted
  • blackening spices to taste

Turn the oven on broil. Pour the butter over the shrimp in a bowl and mix well to coat the shrimp. Spread the shrimp in one layer on a baking sheet. Sprinkle blackening spices over the shrimp. Turn the shrimp over and coat the other side with the blackening spices. Put in hot oven and broil about 5 minutes per side until shrimp is firm and white, being careful not to burn or overcook.

Note: Choose your favorite seasoning blend in this recipe, such as Old Bay. We just happened to have blackening spices and thought it would taste great!

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