"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, September 17, 2011

Traditional Rémoulade

ré·mou·lade noun \ˌrā-mə-ˈläd, -mü-\
: a pungent sauce or dressing resembling mayonnaise and usually including savory herbs and condiments

Yield: 10 servings

1/2 cup finely diced celery
1/2 cup finely chopped green onions, white and green parts
1 tablespoon minced garlic
2 tablespoons ketchup
1/4 cup lemon juice
1/4 cup white vinegar
4 tablespoons Creole mustard (see note)
4 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons sweet paprika
1 teaspoon Creole seasoning
1/4 to 3/4 cup vegetable or olive oil
1. Place celery, green onions, garlic, ketchup, lemon juice, vinegar, mustard, horseradish, salt, pepper, paprika and Creole seasoning in a blender or food processor. Process until smooth.
2. Add oil in 1/4-cup increments, processing to desired consistency and flavor. If not using immediately, cover and refrigerate up to 1 week.

Per serving (made with 1/4 cup oil): 70 calories; 6g fat; 1g saturated fat; no cholesterol; no protein; 4g carbohydrate; 1.5g sugar; no fiber; 750mg sodium; 10mg calcium.

Note: Riverbend restaurant uses Zatarain's Creole mustard in this recipe.

Adapted from Riverbend restaurant, St. Louis

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