Anyone make remoulade as an ongoing experiment? Just wondering what your favourite

[Marg CDN]

ingredients are. Every time I make it, I love it, my all-time favourite sauce, but I try to make it differently every time. It's always a work in progress.

Last night I decided it needed a bit of zip just as I was finishing it, and added raspberry red wine vinegar (of all things) and it was a fun addition.

Anyone have a T&T favourite recipe that you make without altering?

 

[florisandy]

Shrimp Remoulade. Not ongoing, but it was very good. I made this for a filling

for Lobster Tartlet Pastry Dough. See Link and Image Link.

The remoulade was hijacked from Bon Apetit but I saw it in the magazine.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=31126

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=31124

 

[curious1]

I really like this recipe from John Besh.. Like you, I've used lots of recipes, but this is a fave.

* Exported for MasterCook 4 by Living Cookbook *

Remoulade

Recipe By :
Serving Size : 12 Preparation Time: 0:30
Categories : Sauce


Amount Measure Ingredient -- Preparation Method

1 cup mayonnaise
1/4 cup Dijon mustard
2 Tbs prepared horseradish
2 Tbs chopped parsley
1 small shallot, minced
1 clove garlic, minced
1 Tbs white wine vinegar
1 tsp fresh lemon juice
1 tsp hot sauce
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic powder
salt

1. Combine all of the remoulade ingredients in a medium bowl and stir well.

Comments: Shrimp remoulade is a classic part of a
Reveillon menu (the traditional holiday meal in New Orleans), and Besh makes
it every year.


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[Marg CDN]

Good. Thanks. This gives me about 16 more variations to work on.

 

[angak1]

thanks for the recipes. I'll be making this for a NYs bash---easy and tasty!