Louisiana-style remoulade

Louisiana-style remoulade

By
From
The Hang Fire Cookbook
Makes
220g

Remoulade is the key ingredient in most Louisiana sandwiches, shrimp dips, oyster and crab cocktails. We think it goes with everything from steaks to fish to salads. Here’s how to make a version like they serve with their shrimp Po’Boys in the famous Central Market in New Orleans.

Ingredients

Quantity Ingredient
200g good-quality mayonnaise
2 tablespoons dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon louisiana hot sauce, your favourite hot sauce
2 teaspoons wholegrain mustard
1 large garlic clove, finely chopped
2 teaspoons capers, rinsed and chopped
1 teaspoon worcestershire sauce
1 teaspoon paprika
1 spring onion, finely chopped
1/4 teaspoon sea salt flakes
1/8 teaspoon cayenne pepper

Method

  1. Mix all the ingredients together thoroughly in a bowl, and let the remoulade sit in the fridge for an hour before serving. This should last about 3–4 days in the fridge. Slather the remoulade on sandwiches or serve as a dip for shellfish. It’s like the best seafood sauce you’ve ever tasted.
Tags:
barbecue
BBQ
Southern
America
Deep South
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