The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Sauce Remoulade =

Several years ago, before I went straight, I was a member of the Houston Club down in the big city beside the bayou.  They had shrimp shucks regularly and had developed the finest tasting remoulade sauce I ever experienced, bar none.  Since then, probably fifteen years now, I have been diligently researching recipes to replicate that sauce.  Finally, after much testing, I have come very close. You lucky people! I am now going to share my results.  This sauce goes great with shrimp, crab, fish of any kind, cold meats, and I use it as a cold salad dressing.

SAUCE REMOULADE


2 Cup Mayo (use 1 16 oz. jar of Hellman's.  Not the "light" stuff!).
4 cloves garlic, chopped
1 tablespoon Tarragon, chopped
1 teaspoon Dry Mustard
1 teaspoon Dijon (creole) Mustard
1 tablespoon capers
1 tablespoon parsley, chopped
2 or 3 teaspoons Anchovy Paste (or chopped anchovies)
1 tablespoon Chopped Dill Pickles
2 teaspoon prepared Horseradish (maybe more)
1 teaspoon "Old Bay" Seasoning
1 Lemon, the juice of

Add to Taste:
Tabasco (both regular and the new Garlic)
Catsup (2 to 4 tablespoons)
Cayenne
Celery Seed
Salt/Black Pepper/Lawry's Seasoning Salt
(You could add chopped Jalapeno peppers if your taste leans that way) Just mix all this stuff together in a bowl, and taste it with your finger as you go.

This is best refrigerated for a day or three before using to allow the seasonings to blend.  I am told that seasonings such as Cayenne are like shy guys at a dance -- it takes them a little longer to get around and mix properly.

Frank Potter

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