New Orleans remoulade Archives

Remoulade sauce is a must here at Casa Bouquet during Mardi Gras season, which begins January 6, the Twelfth Day of Christmas. You can serve this sauce cold with seafood or as a sandwich spread. For some dishes, you may want to warm the sauce. One of my favorites is a plate of succotash, topped with a crabcake, topped with remoulade sauce.

You will need an immersion blender with chopper cup or food processor, measuring spoons, and a sealed storage cup.

Mince the garlic. Squeeze the lemon juice.

Measure all the ingredients into the chopper cup of the immersion blender or food processor.

Whisk the ingredients together until smooth, 15 seconds or longer.

Pour into a sealed container to keep refrigerated. Makes about 7 oz. Keeps in the refrigerator for about 3 weeks.

Tips 1) You may substitute a whole grain or Dijon mustard for the Creole mustard. 2) You may substitute your favorite prepared ketchup. 3) You may add pickle relish, capers, or finely chopped giardiniera.

Remoulade sauce is a mustard-based sauce used with seafood, perfect for Mardi Gras season. Lemon juice, ketchup, and Cajun seasonings add flavor.

Nutrition facts for remoulade

One full recipe is 879 calories, about 14 tablespoons. About 63 calories per tablespoon.

Resource links

http://www.seriouseats.com/recipes/2011/06/sauced-louisiana-remoulade-recipe.html
- Mayo-based remoulade from Serious Eats
http://www.foodtimeline.org/foodsauces.html#remoulade
- History of remoulade from Food Timeline

Let’s talk story

Mardi Gras season begins January 6 and lasts until Fat Tuesday, the day before Ash Wednesday. These dates change every year, based on the date of Easter. So Mardi Gras is a moveable feast. Some years the season is short and some it is long, but we always want to savor some Cajun and Creole cooking during that time.