Has anyone been messing with remoulade and come up with the all-time favourite formula?

M

Marg CDN

Well-known member
Seems to me that mine was more remarkable in the past, (not unlike the rest of me).

I made one today that just seemed not that exciting and I wonder if there is the ultimate concoction out there. I kept adding more capers but was still not entirely thrilled.

 
I have been able to find Chervil when needed....it is difficult to find....when I cannot I just add

more parsley and tarragon

 
See, there ya go. I was thinking that I'd like to try it with cornichons and tarragon. The recipe

I use has no tarragon but I like it in almost everything.

I'm going to try this one. Thanks Gay. It really zings up a roast beef sandwich.

 
Another recipe I copied but have not tried

GALATOIRE'S REMOULADE BLANC
* 1 cup mayonnaise
* 2 tablespoons Creole mustard
* 2 tablespoons dry white wine
* 1 1⁄2 tablespoon fresh lemon juice
* 1 tablespoon grated horseradish
* 2 teaspoons minced parsley, plus more
* 1⁄4 teaspoon cayenne
* 1⁄4 teaspoon freshly ground white pepper
* 4 scallions, minced
* Kosher salt, to taste
* 2 lb. medium cooked shrimp, peeled and deveined, tails removed, chilled
* 1⁄2 head iceberg lettuce, thinly sliced

Stir mayonnaise, mustard, wine, juice, horseradish, parsley, cayenne, pepper, scallions, and salt in a bowl; stir in shrimp. Divide lettuce between plates; top with shrimp and garnish with parsley.

 
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