riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (04/07/91)
Sounds like a remoulade sauce. Below are several recipes.
Remoulade Sauce -- from The Evolution of Cajun & Creole Cuisine
--------------- by Chef John D. Folse, C.E.C, (additional
copies available by writing The Evolution of
..., P.O. Box 1128, Donaldsonville, La 70346
ISBN# 0-9625152-0-5
Note: Chef Folse says this is a different version, the Creole version,
believed to be the original Louisiana version.
1 c olive oil 1 T diced garlic
1/4 c red wine vinegar 1 T paprika
3/4 c Creole (dark) mustard salt to taste
1/2 c sliced green onions Louisiana Gold Pepper sauce
1/4 c parsley to taste (yellow mustard-
1/4 c diced celery type flavor, very hot)
In a large ceramic mixing bowl, combine olive oil, vinegar and Creole
mustard. Using a wire whisk, blend until all ingredients are well
incorporated. Add green onions, parsley, celery, and garlic. Continue
mixing until all seasonings are well blended. Add paprika for color
and season to taste using salt and Louisiana Gold. Place in the
refrigerator, covered with clear wrap, and allow to sit overnight. You
may wish to serve a generous portion of this sauce with shrimp, lump
crabmeat, or simply as a salad dressing.
Shrimp Remoulade -- from Jesse's Book of Creole & Deep South
---------------- Recipes by Edith & John Watts (note: Jesse
was their cook), NY: Weathervane Books,
1954, ISBN# 0-517-159724
1/2 c mayonnaise 1 t celery (mashed in garlic press)
1/2 c Creole mustard 2 t Worcestershire sauce
1/2 clove garlic (pressed) 1 T lemon juice
1/2 medium onion 1/8 t sugar
salt & pepper to taste
Mix all ingredients together, scraping the onion into the sauce (or you
may puree -- CMT). This is usually served over shrimp.
A note about Creole mustard. This is a brown mustard, and in New
Orleans recipes it definitely means a specially prepared brown
mustard. (Zatarain's is a good brand.) It is highly spiced and
contains a much higher percentage of horseradish -- and hence has a
distinctively spicier taste and sharper bite -- than most ordinary
brown mustards. This recipe makes about 1 cup of sauce. Serve 2
generous tablespoons of sauce atop each 4 to 6 shrimp, arranged on a
bed of lettuce.
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Note: If you want a "warm" dish including shrimp, scallops, and
andouille sausage, the chop some sausage and saute with raw shrimp &
scallops in a very small amount of olive oil (maybe a bit of garlic and
thyme). Then make a sauce out of the pan "drippings", a few T of
remoulade sauce, and some heavy cream. Add cayenne pepper, salt, &
black pepper to taste. Remoulade sauce is a "condiment" found in
nearly all Louisiana kitchens. Usually folks just "glop" it onto
chilled boiled shrimp arranged on crisp lettuce leaves as an appetizer,
but it is also used to flavor "cream" sauces. Some people also eat it
on salads as they might "Thousand-Island" dressing.
Carol