Chef John Folse's White Remoulade Sauce - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's White Remoulade Sauce

Prep Time: 30 Minutes
Yields: 6 Servings

Comment: Many different versions of rémoulade sauce may be found in restaurants across South Louisiana . The rémoulades of New Orleans are normally Creole mustard-based and highly seasoned. However, this River Road version is made primarily with mayonnaise. White rémoulade sauce is wonderful when served over fish.

Ingredients:
1 1/2 cups mayonnaise 
1/4 cup diced celery 
1/2 cup sliced green onions
2 tbsps minced garlic 
1/2 cup Creole mustard 
1/4 cup chopped parsley 
1/2 cup ketchup
1/2 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tsp Louisiana hot sauce
salt and cracked black pepper to taste

Method: In a 2-quart mixing bowl, combine all ingredients and whisk well. Once blended, cover and place in refrigerator, preferably overnight. A minimum of 4 hours is required for flavor to develop. When ready, remove from refrigerator and adjust seasonings.

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