Shifting gears a little bit, this is really a nice take on remoulade sauce. Among other things, it went great with this lovely shrimp remoulade cocktail.
Baby Lady loves to cook and sometimes she gets her feelings hurt when I cook all of the time. So, the other day she just took charge in the kitchen and I was the helper and photographer. Because she was in the mood for something light for dinner she opted to make her fabulous grouper ceviche. She also decided she would make her fantastic remoulade sauce for the shrimp remoulade cocktail pictured above. Now, remoulade sauce is akin to a tarter sauce. It’s a mayonnaise based sauce that originated in France. The classic French version principally contained mayonnaise, anchovies, dijon mustard, capers, cornichons, tarragon and chervil and was meant to be served with cold meats, poultry or seafood. As everything else, however, things change and so did remoulade sauce. You see, the French brought it with them to Louisiana and once it was coupled with the Spanish, African, Indian influences in creole cooking a remarkable transformation took place. Instead of being an off-white color with the delicate hints of tarragon and chervil, it became a red piquant sauce with the addition of hot sauce and/or cayenne pepper. Also, now, instead of being used as a condiment with cold meats, poultry and seafood, it became an accompaniment for seafood, particularly shrimp. In fact, today, shrimp remoulade is an ubiquitous cold appetizer in New Orleans Creole restaurants. Changed and enhanced by Louisiana’s local ingredients, remoulade has become almost indefinable, with innumerable permutations and variations. Nowadays, everyone has their own remoulade sauce whereby they they add, subtract or substitute whatever they want and still call it “Remoulade Sauce.” Such is the case with Baby Lady’s remoulade sauce. The only connection to the classic remoulade is that it has mayonnaise and dijon mustard. That’s it. 😮
It has been a considerable time since Baby Lady last made her remoulade sauce. So, it was no surprise when she looked at me and said “I hope I remember what I put in it.” 😮 😮 So, she merrily went her way into the pantry and fridge to gather ingredients. If you compare the ingredient photo with the ingredient list you will see which ones she forgot. 🙂 Nevertheless, she did remember and put together this wonderful remoulade sauce. You really need to give this a try but don’t limit this remoulade sauce just to shrimp. It goes with almost anything. Remoulade sauce can be used as as a sauce for shrimp, crab, oysters, beef, chicken, pork, veal; as the binder for tuna salad; as a condiment for shrimp and oyster po’ boys; as the sauce for fish, like a spicy crusted cod with remoulade; as a condiment for french fries; as a base for potato salad; and even as a vegetable dip. It’s just a fantastic sauce. So without any further ado, this is what she did.
Ingredients
- 1 cup Mayonaise
- 1 Tbsp horseradish
- 1 Tbsp Asian chili garlic sauce (Baby Lady prefers the Huy Fong Foods Chili Garlic Sauce made by the folks who bring you Sriracha Hot Chili Sauce – it is pretty tasty)
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 Tbsp Dijon Mustard
- 1/2 lemon juiced
Instruction
Add the mayonnaise to a mixing bowl.
Now, add the chili garlic sauce
the worcestershire sauce
the horseradish
the lemon juice
the Old Bay Seasoning
and last, but not least, the dijon mustard
Mix everything together and viola Baby Lady’s Remoulade Sauce.
Now, for those of you intrigued by the Shrimp Remoulade, there are no photos but here is what we did.
We were out of lettuce so we used some of our fresh homegrown swiss chard from the garden and put a nest of the chard on the bottom of the martini glass. Baby Lady made some of her guacamole for the ceviche so we decided to put a dollop of guacamole on top of the chard. Then, we spooned the remoulade on top of the guacamole and ringed the martini glass with the jumbo shrimp with a small swiss chard placed in the back for garnish. This worked out exceptionally well as the guacamole paired beautifully with the remoulade and shrimp.
Happy cooking!! 😀
REMCooks 
Richard,
love this! I recently made a remoulade with like a million ingredients. . will definitely try your wife’s version!! http://hipfoodiemom.com/2013/07/14/mushroom-arugula-and-tomato-toast-with-remoulade/ I am now in love with remoulade and am putting it on everything! 🙂
Thanks, Alice, for the nice compliment. Remoulade is so versatile and tasty. I also like that everyone has a version. I checked out your version and looks incredibly tasty. I loved the MLT. Nice touch. 🙂
Mmmm … this sounds fantasmo! Loved hearing about how remoulade started off and its evolution over the years. 🙂 Will have to try it!
Thanks for the compliment. Remoulade is wonderful stuff. 🙂 Hope your ankle is healing.
You’re very welcome – and thanks, Richard! 🙂 Seems to be healing, a little every day.
Love this ’cause I love remoulade sauce but have never made it. Thanks for the great recipe!
Thanks for the nice compliment. 🙂
Richard, a hug to your wife – great sauce!!! will make in morning and serve to husband with tiger prawns as surprise. I looooove your lemon press. Never seen one like this. Carina 🙂
Thanks, Carina, for your nice compliment. I think your husband will love this. The lemon press is a FreshForce Lemon Juicer. You can find it online from $25 – 39. It’s a great tool and Baby Lady loves juicers of all kinds. She collects them. As for hugging the Baby Lady, I’ll be more than glad to do so. I love hugging her and find every reason possible to hug her. 🙂
Wonderful recipe! We have made something similar for french fries and believe it or not…steamed broccoli! I like your recipe better it has a few more ingredients which add even more flavor. (Old Bay Seasoning and Worcestershire sauce) I’ll make it your way next time. 🙂
Thanks for the nice compliment. The Old Bay adds a nice depth of flavor and is perfect with seafood. I also imagine it would be tasty with steamed broccoli, too. 🙂
It is the same way in our house. My husband is an amazing cook but he works so many hours he doesn’t have a chance very often. So whenever he says I feel like cooking I get out of the way! 🙂 I think this is a great recipe.
Thanks, Virginia. 🙂
Hi Richard and Baby Lady, thanks for another very interesting post. I had no idea there was a Louisiana version of remoulade, but I’m not surprised Baby Lady’s version has chili sauce 😉 It sounds and looks great!
Thanks, Stefan. You know the Baby Lady. She’s gotta have her chile. 😉
Oh my, how did I miss your new post??? This looks divine and we always have Old Bay at hand for our Dungeness Crabs. The crabs should start filling out soon, so this will be perfect for when we haul in our next catch! Thank you! 🙂
Thanks, Kathryn, for the very nice compliment. 🙂 This is a wonderful sauce and goes very well the crab. I think you will really like it.
Step aside, Richard. With things like this sauce up her sleeve, I think Baby Lady should take center stage a bit more often — providing she wants to. (How’s that for sidestepping a land mine?) Her remoulade sounds great and I love the suggestion for using it in a tuna salad, though it looks perfect with the shrimp in your opening photo.
LOL. Baby Lady says she is glad you appreciate her cooking. 😀 Also, even though she doesn’t cook as much as I, she can cook anytime she wants. The recipes she cooks are very tasty, indeed, not to mention some of the more popular posts on the blog 🙂
I am a sucker for remoulade. I will likely try yours this week
Thanks. The Baby Lady will be pleased. 🙂
Oh…adding chili garlic sauce to remoulade sounds delicious. I’m glad Baby Lady felt like cooking. 🙂
I love it when she cooks. She actually cooks a lot and typically does half the meal, not to mention most of the photos, but generally I pick the theme/recipe. It’s always fun when she decides to take control. She is always tickled when people like what she does. She down plays her cooking as what she calls “simple food.” It’s always good.