Remoulade Sauce Recipe
From twill10 9 years ago
- 30 mins to make
- Serves 2
Shrimp Remoulade (pronounced ruma-lahd) is a wonderful first coarse cold appetizer. Any good Remoulade sauce has a full flavored zip that really gets your taste buds jumping for the following courses. Of course, the most important thing about this dish is the Shrimp. Read more There is nothing worse than bland, overcooked Shrimp, so I’ve included my boiled cocktail shrimp recipe (which is actually more of a technique.) As far as the best Shrimp Remoulade in New Orleans, your comments welcomed and appreciated! One Remoulade Sauce that I had in the city was at Arnaud’s, which is famous for it’s Remoulade variation, called Shrimp Arnaud. Personally, I think their sauce is too heavy on the horseradish, and I’m a guy that likes his horseradish. I prefer a balance of flavors, and all I took away from the Arnaud’s Sauce was nostril flare, but that’s just me. There are two types of Remoulade sauces in Louisiana, and probably a million recipes for each. One is a white, mayonnaise and mustard based style, similar to the traditional French used for the Bistro classic Celeriac Remoulade. The other is a red version, the version I prefer, and the one which is below. Make this sauce the day before serving to let the flavors get to know each other. I also like to bring the sauce to cool room temperature, which really brings out more flavor than when it’s right out of the refrigerator. See less
Ingredients
- Remoulade Sauce Recipe shopping list
- 1 Large Rib celery, Chopped shopping list
- 2 Green Onions, Chopped shopping list
- 1 Garlic clove, Chopped shopping list
- 1 Tbsp Italian Parsley, Finely Chopped shopping list
- 2 Tbsp Creole Mustard shopping list
- 2 Tbsp Paprika shopping list
- 1/4 Cup Red Wine Vinegar shopping list
- 1 Tbsp Fresh Lemon Juice shopping list
- 1 tsp Worcestershire Sauce shopping list
- 1 Tbsp Prepared Horseradish shopping list
- 2 tsp Hot Sauce (I use Crystal) shopping list
- 2 Tbsp Ketchup shopping list
- Kosher Salt & black pepper To Taste shopping list
- 1/2 tsp cayenne or to taste shopping list
- Combine the above ingredients in a food processor, process until smooth. With the motor still running, slowly drizzle in: shopping list
- 1 oz. Extra Virgin Olive Oil shopping list
- 1/4 Cup Vegetable Oil shopping list
- The emulsion should be fairly thick. Adjust the seasonings and refrigerate overnight. shopping list
- For the Shrimp, I used a 16/20 Count Shrimp. When cooking Cocktail Shrimp it’s important to leave the shells on, both for flavor and to prevent the shrimp from curling up too much. I don’t cook these long at all, it’s actually more of a steep. This is recipe is for a small portion: shopping list
- Boiled Shrimp Recipe shopping list
- 1 tsp Mustard Seed shopping list
- 1 Tbsp black peppercorns shopping list
- 3 Tbsp Kosher Salt shopping list
- 1 Tbsp cayenne shopping list
- 2 fresh bay leaves shopping list
- 1 Rib celery Chopped shopping list
- 1 tsp Whole allspice shopping list
- 5 Whole cloves shopping list
- 1/2 of 1 Lemon shopping list
- 6 Cups Water shopping list
How to make it
- Combine the ingredients in a large saucepan. Bring to a boil, reduce the heat and simmer partially covered for 20-30 minutes. Prepare an ice bath, call it 6 cups ice and 6 cups cold water. Return the liquid to a boil. Add:
- 12-16 Shrimp (16/20 Ct)
- Turn off the heat. Wait 2 minutes (make sure the Shrimp are white all the way through), then remove them to the ice bath. When they’re completely cooled, remove the shell, keeping the tail intact, then devein.
- Coat the shrimp in a small amount of the sauce and marinate for about 15-20 minutes.
- To serve the Shrimp Remoulade, cover the base of 2 chilled appetizer or salad plates with shredded lettuce. Tastefully arrange the shrimp on top of the lettuce, 6 per plate, and garnish with green onions, thinly sliced on the bias.
- You can also serve like a shrimp cocktail
- Serves 2.
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