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Monday, December 19, 2011

White Remoulade


   France has given us many cooking methods, dishes and combinations of flavors. To Louisiana they brought Remoulade, a dipping sauce, especially used for seafood. This sauce often accompanies shrimp, pan-fried fish and crab cakes. It's similar to tartar sauce but with a different flare.
   I tried my hand at crab cakes recently and had no luck; they fell apart horribly. The sauce to dip them in, however, turned out quite nice. It's a mayonnaise based sauce with some hot sauce for kick. In Louisiana they often add paprika to give it a smoky flavor and red appearance. I'll give that a try, too.



White Remoulade
1 cup mayonnaise
1 T. red or green bell pepper, diced fine
3 tsp. onion, diced fine
1 clove garlic, diced
1-1/2 tsp. brown spicy mustard
1/2 tsp. creole seasoning
1/4 tsp. white pepper
1 T. parsley
1-2 tsp. hot sauce
1 tsp. lemon juice

    Combine all ingredients in small bowl and mix well. Refrigerate and let set overnight. Do not use food processor or sauce will be too watery. Makes 1 cup. Serve with crab cakes, shrimp or fried fish.

Note: I seldom use additional salt when using Cajun or Creole spices. It's usually too much.
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