From Denny: Remoulade sauce is popular here in Louisiana because it is so versatile. This restaurant recipe makes a large amount so plan on dining on a lot of salads, gifting some friends or holding a family reunion.
Originally, remoulade sauce was used in France as a dressing for carrot, potato or raw celery root salad. Classic French remoulade sauce is based with Dijon mustard, fresh made from scratch mayonnaise and an assortment of favorite French herbs like tarragon, chervil and parsley. To that they add capers, some finely chopped pickles and then anchovies.
But this is the Creole style of remoulade sauce we enjoy here in Louisiana. This version of remoulade is much more spicy. We use Creole mustard in place of the traditional Dijon mustard. We also include ketchup, finely chopped green onions or minced shallots. To kick up the spice once more we add hot pepper sauce like the Tabasco brand or finely ground cayenne pepper.
So, how can you use a remoulade sauce? We love it with seafood like shrimp cocktail, seafood po'boy sandwiches, crab cakes or a pan-fried fish but it also goes well with cold meats.
Since remoulade is basically a mustard and mayonnaise base you can use your imagination and add less traditional spice suggestions to flavor it like curry powder. Horseradish is popular here, along with lemon juice.
At the Steamhouse Restaurant in the small town of Washington, Louisiana, on the banks of Bayou Courtableau, remoulade sauce is used with their very popular dish called Sidesaddle Angels. It's an appetizer of shrimp wrapped in bacon, then stuffed with a fresh oyster. Of course, that package is then battered and deep fried with remoulade sauce served up on the side.
The town of Washington is the third oldest settlement in Louisiana that was founded in 1720. For its day, this town was the largest port between New Orleans and St. Louis because it was the westernmost town at the time. A lot of cattle from Texas was herded through here on the way to New Orleans markets. A lot of cotton was also shipped from Washington which was stored in the Steamboat Warehouse, waiting to be loaded onto the boats.
Homemade Remoulade Sauce
From: Chef Jason Huguet
Serves: a crowd
Ingredients:
1 cup chopped celery
1 cup chopped onions
1 cup sliced green onions
5 tbsp. minced garlic
1 gallon mayonnaise
3 8-oz. bottles Cajun Power Garlic Sauce (24 oz. total)
1 ½ cup yellow mustard
4 ½ cups chili sauce
¼ cup lemon juice
¼ cup Lee & Perrin’s Worcestershire sauce
Art’s Seafood Boil to taste
1 cup chopped onions
1 cup sliced green onions
5 tbsp. minced garlic
1 gallon mayonnaise
3 8-oz. bottles Cajun Power Garlic Sauce (24 oz. total)
1 ½ cup yellow mustard
4 ½ cups chili sauce
¼ cup lemon juice
¼ cup Lee & Perrin’s Worcestershire sauce
Art’s Seafood Boil to taste
Directions:
Mince the celery, onion and green onions in food processor. Be careful not to mince too much which will
make them too watery. Add this to the remaining ingredients and mix well. Cover and let stand in the
refrigerator overnight for best flavor. Use as a salad dressing or for a dipping sauce for your favorite dish.
make them too watery. Add this to the remaining ingredients and mix well. Cover and let stand in the
refrigerator overnight for best flavor. Use as a salad dressing or for a dipping sauce for your favorite dish.
Now here is the recipe for the chef's famous Sidesaddle Angels:
Sidesaddle Angels
From: Chef Jason Huguet
Ingredients:
4 strips of Hormel applewood smoked bacon
8 fresh 21/25 count shrimp, peeled and deveined
8 large oysters
8 toothpicks
6 eggs
½ quart buttermilk
1 cup whole milk
4 cups all-purpose white flour
1 cup all purpose seasoning
Ingredients:
4 strips of Hormel applewood smoked bacon
8 fresh 21/25 count shrimp, peeled and deveined
8 large oysters
8 toothpicks
6 eggs
½ quart buttermilk
1 cup whole milk
4 cups all-purpose white flour
1 cup all purpose seasoning
Directions:
Start by laying out the bacon and cutting each piece in half, making eight total strips of bacon. Season the
shrimp and oysters with your favorite all-purpose seasoning. Lay one shrimp across each strip of bacon.
Next, place one oyster in the “saddle” of each shrimp. Wrap the bacon around the shrimp and oysters
tightly, securing it with a toothpick.
shrimp and oysters with your favorite all-purpose seasoning. Lay one shrimp across each strip of bacon.
Next, place one oyster in the “saddle” of each shrimp. Wrap the bacon around the shrimp and oysters
tightly, securing it with a toothpick.
To make the batter, break the eggs into a large mixing bowl and beat them thoroughly. Add the buttermilk to
the eggs while whisking, then add the whole milk, just to thin it out a bit. If the mixture is too thick, add more
milk until desired thickness is achieved. Next add about ½ cup of seasoning to the milk mixture, and ½ cup
to the white flour.
the eggs while whisking, then add the whole milk, just to thin it out a bit. If the mixture is too thick, add more
milk until desired thickness is achieved. Next add about ½ cup of seasoning to the milk mixture, and ½ cup
to the white flour.
Dip each sidesaddle into the milk mixture, and then toss in the flour until well coated. Drop each sidesaddle
into 330-degree oil for about three to four minutes or until golden brown. Serve with Homemade Remoulade
Sauce for dipping.
into 330-degree oil for about three to four minutes or until golden brown. Serve with Homemade Remoulade
Sauce for dipping.
Subscribe in a reader to Comfort Food From Louisiana
* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place. A free to read online newspaper from independent journalist blogger Denny Lyon. *
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!