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Ruth's Garlicky White Remoulade

Updated: Friday, February 10 2012, 02:27 PM CST
Ruth’s Garlicky White Remoulade

A family recipe from Plaquemines Parish with roots in France, this remoulade sauce was changed a bit for Ruth’s Chris. In New Orleans there are two kinds of remoulade: the red remoulade which is full of paprika, cayenne, lemon and olive oil which is served at famous restaurants like Galatoire’s; and this more classically French one, the garlicky mayonnaise-based, white remoulade.   Best to make ahead of time so that the garlic marries with the other ingredients.  Zatarain’s brand Creole mustard is a key here but if you must, substitute a grainy dark mustard.

1 15 oz jar of Hellman’s mayonnaise
4 oz Zatarains Creole Mustard (1 small jar 5.25 oz but leave an ounce or so in the jar).
3 toes Garlic*
3 Tbs parsley, minced
3 Tbs lemon
½ tsp Lea & Perrins Worchestershire, and
¼ tsp Tabasco
2 green onions, minced

*For the garlic, try a couple toes and then adjust.

Place mayonnaise, mustard, garlic, lemon, Lea & Perrins Worchestershire, and Tabasco in blender (or bowl).  Blend (or whisk).  Add minced parsley and green onion and whisk. 

Transfer to serving bowl
Serve over boiled shrimp arranged over chopped or shredded lettuce.
Ruth's Garlicky White Remoulade


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