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+--- Thread: Remoulade - 2 versions (/thread-39.html)
Remoulade - 2 versions - Twitchin Kitten - 04-02-2008
This Remoulade (sauce) goes WONDERFULLY on my crab cakes Maryland! We used the first version but either one will do nicely.
Remoulade
Ingredients:
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped scallions (green onions)
1/4 cup chopped celery
2 tablespoons prepared horseradish
2 tablespoons Creole or whole grain mustard (Guldens brand or any spicy brown could substitute if you can't find the real deal)
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Combine all ingredients in a food processor with a metal blade and process for 30 seconds to one minute. Use immediately or store in the refridgerator. Will keep for several days in an airtight container.
*note: if you have one of those machines that can take out the air from a jar without making a mess, that will keep the sauce a little longer!
Version #2
ingredients:
1/4 cup chopped green onions (green part only)
2 teaspoons chopped garlic
1 tablespoon prepared horseradish
2 tablespoons Creole or whole grain mustard
2 teaspoons yellow mustard
3 tablespoons ketchup
1 teaspoon hot sauce (tabasco or Franks)
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
1 large egg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 cup vegetable oil
Put all ingredients but the oil in a food processor and process until smooth - about 30 seconds.
With the motor running, slowly pour in the vegetable oil through the tube.
The mixture will thicken.
Transfer to a container, cover and refridgerate for 1 hour before using.
Best if used within 24 hours.
Note: both recipes makes about 2 cups of sauce!