re: Shrimp Remoulade- I just don't get the appeal

1/2 cup Creole mustard

1/2 cup olive oil

2 tablespoons ketchup

1 teaspoon Worcestershire sauce

2 teaspoons prepared horseradish

2 cloves garlic, chopped

1 tablespoon lemon juice

2 teaspoons minced onion

2 teaspoons chopped green onion

2 teaspoons paprika

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

2 teaspoons chopped fresh parsley


How's this look?

You need a little mayo or an egg or two emulsified with the oil, from the recipes I've used. The list looks good though.

Horseradish is a key ingredient. Buy a fresh root, use the food processor and make your own. It's the best.

Peel it, dice it, in the FP, a little salt and vinegar...blend...done.

I was reading to add a couple tblspoons of water with the initial root in the FP.

Should I forgo that?

Kosmo, that's close to my recipe which is the Richard Collins's version. I like it spicy and strong, Hawk's Nest is a little bland for me.

The most important ingredient in that recipe is time, it take a day or 2 for it to really come together. Then it is incredibly good.

I've had the recipe for Ernest Palmisano's Sauce for years. We make as is for remoulade sauce with shrimp or fish, but make it without the chopped veggies to keep in the refrigerator all the time. He served it with fried jumbo shrimp, butterflied and battered.

1 part mayo--Hellman, Blue Plate, or homemade
1 part Zatarain's Creole mustard
1 part freshly prepared horseradish, purchased or homemade
1/4 part finely chopped celery with leaves
1/4 part finely chopped parsley
diced garlic to taste

quote:

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Shrimp Remoulade...I just don't get the appeal

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Have you ever tasted Mandina's pink sauce? Arnaud's strong stuff? Hawk's Nest on a great day? etc..

I thought the ame thing about the make-up of the sauce he described. Who ever made it just flat out F'ed a remoulade sauce.