Jump to content


Photo

PHBT - remoulade recipe?


  • Please log in to reply
10 replies to this topic

#1 TonyBrown

TonyBrown

    Comptroller of C-Blocking and Wet Streak Marks

  • Members
  • PipPipPipPipPipPip
  • 54472 posts
  • LocationAntioch, IL

Posted 14 January 2019 - 07:17 AM

anybody ever mix their own?  is there a preferred recipe you got??


  • 0

#2 Kellermeister

Kellermeister

    Comptroller of Grievances

  • Members
  • PipPipPipPip
  • 4050 posts
  • Locationthese are not the droids you are looking for

Posted 14 January 2019 - 07:20 AM

Mayo + relish + horseradish + mustard.
  • 0

#3 djinkc

djinkc

    Comptroller of Non-Defending Defenders of Inarticulate Twats

  • Patron
  • PipPipPipPipPip
  • 25349 posts
  • LocationKC - Kansas side

Posted 14 January 2019 - 07:29 AM

They're never the same here.  The last few have been red.  Mayo sometimes -  aoli sometimes. Capers if I remember them


  • 0

#4 Zaphod_Beeblebrox

Zaphod_Beeblebrox

    Comptroller of Nothing

  • Patron
  • PipPipPipPipPip
  • 40953 posts

Posted 14 January 2019 - 08:33 AM

The Gumbo Shop in New Orleans has an awesome cook book. We make their remoulade sauce, it is outstanding.

Remoulade Sauce

Ingredients:

1/2 cup plus 2 Tablespoons Creole mustard
1/2 cup mayonnaise, preferably homemade
1/3 cup cooking oil
1 Tablespoon olive oil
3 Tablespoons minced celery
3 Tablespoons minced green onion
1 teaspoon minced garlic
1 Tablespoon lemon juice
1 Tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 tablespoons paprika
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt
Directions:

Combine all ingredients in a stainless steel, glass or crockery bowl. Cover and refrigerate for at least 4 hours before serving. This recipe makes about 2 cups, or enough for 1 pound of boiled peeled shrimp or crawfish tails.
To serve mix the shrimp or crawfish with the sauce and divide among six or eight chilled plates that have been lined with chopped lettuce. Garnish with lemon wedges.

This sauce is also wonderful as a dip for raw or lightly steamed vegetables.

http://www.gumboshop.com/recipes.php
  • 0

#5 TonyBrown

TonyBrown

    Comptroller of C-Blocking and Wet Streak Marks

  • Members
  • PipPipPipPipPipPip
  • 54472 posts
  • LocationAntioch, IL

Posted 14 January 2019 - 09:00 AM

i'll be serving this for spicy fish fry (crappie).  just wanted to get something a bit better than a bottled remoulade


  • 0

#6 Gusso

Gusso

    Secretary of In and Out

  • Patron
  • PipPipPipPipPip
  • 15910 posts
  • LocationThe Holy City

Posted 14 January 2019 - 09:58 AM

This recipe makes about 2 cups, or enough for 1 pound of boiled peeled shrimp or crawfish tails.

2 cups of remoulade for a pound of shrimp?
  • 0

#7 Zaphod_Beeblebrox

Zaphod_Beeblebrox

    Comptroller of Nothing

  • Patron
  • PipPipPipPipPip
  • 40953 posts

Posted 14 January 2019 - 10:20 AM

This recipe makes about 2 cups, or enough for 1 pound of boiled peeled shrimp or crawfish tails.

2 cups of remoulade for a pound of shrimp?


The shrimp and remoulade are usually served over lettuce. It serves as a dressing so it has more sauce than to just cover the shrimp.
  • 0

#8 Humdum

Humdum

    Comptroller of Chili and Other Fine Bean-Free Foods

  • Moderators
  • PipPipPipPip
  • 8571 posts
  • LocationThe Republic of Texas

Posted 14 January 2019 - 08:33 PM

Zaphod's recipe mirrors mine with the only differences being slight amounts. Glad to see he doesn't put beans in that!

#9 TonyBrown

TonyBrown

    Comptroller of C-Blocking and Wet Streak Marks

  • Members
  • PipPipPipPipPipPip
  • 54472 posts
  • LocationAntioch, IL

Posted 14 January 2019 - 09:52 PM

So much better than tartar sauce. And it’s good on other things, makes good fry sauce also
  • 0

#10 Zaphod_Beeblebrox

Zaphod_Beeblebrox

    Comptroller of Nothing

  • Patron
  • PipPipPipPipPip
  • 40953 posts

Posted 15 January 2019 - 05:48 AM

My wife loves when I make it for just salad dressing.
  • 0

#11 TonyBrown

TonyBrown

    Comptroller of C-Blocking and Wet Streak Marks

  • Members
  • PipPipPipPipPipPip
  • 54472 posts
  • LocationAntioch, IL

Posted 15 January 2019 - 05:59 AM

Makes a good sandwich spread too
  • 0


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users