Need a remoulade recipe

white or red remoulade sauce have a recipe for both

Here is the Red Remoulade recipe if you want to try it.

INGREDIENTS:

1 cup olive oil
¼ cup red wine vinegar
¾ cup Creole mustard
½ cup green onions
¼ cup parsley
¼ cup celery
1 tbsp minced garlic
1 tbsp paprika
salt to taste
hot sauce to taste

METHOD:
Combine olive oil, vinegar and Creole mustard. Blend well. Add green onions, parsley, celery and garlic. Add paprika and season to taste using salt and hot sauce. Place in a refrigerator, covered with clear wrap and allow to sit overnight.

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Rohan2Reed

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Did you try the recipe and if so what did you think? I was looking for the same thing so I might try his recipes as well. I haven't ever tried a red remoulade so this will be new for me

I think those recipes are reversed. The white doesn't have ketchup in it.

how was NYC?

Chef John Folse's Shrimp Remoulade
1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture. Serves 6.




Tujague's Shrimp Remoulade
1 cup ketchup
2 tablespoons horseradish
2 tablespoons yellow mustard
2 teaspoon Worcestershire sauce
Dash Tabasco
4 hard boiled eggs, chopped
2 raw eggs, beaten

1 gallon water
1 package crab boil
3 tablespoons salt
36 large raw shrimp
Shredded lettuce
Mix the first seven ingredients in a glass bowl. Chill in the refrigerator 4 hours. In a large pot, bring the water, crab boil and salt to a full boil. Add shrimp. When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes to absorb the seasonings. Drain the shrimp, cool and then peel them. Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tablespoons of the sauce. Repeat 5 more times. Serves 6.