Remoulade sauce is a spicy mayonnaise that goes beautifully with a lot
of seafood. Way better than tartar sauce. If you make homemade
mayonnaise with a wand blender you can incorporate the remoulade
seasonings and make it all at once, rather than just taking mayonnaise
and spicing it up. Large sea scallops seared or grilled until just
done and served with remoulade are fantastic, as are the more common
shrimp remoulade. This recipe is still being tweaked but is fine as
it stands, based in general on Mark Bittman's.

Wand Remoulade

Put all the following in your tall slender container:

1 room-temperature egg (if necessary, warm it in a cup of hot water),
or egg yolk.
1 to 2 teaspoons freshly squeezed lemon juice (or lime, but I like
lemon better for this fish-destined sauce)
1 tablespoon Dijon mustard
1 small garlic clove
2 tablespoons capers
2 tablespoons chopped flat leaf parsley
1 teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried
2 anchovy fillets, drained
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup salad oil [safflower seems to work fine]

Put wand blender all the way to the container bottom *before* turning
it on. Then turn
it on, rock it from side to side while slowly bringing it to the
top. -aem

aem wrote:
> Remoulade sauce is a spicy mayonnaise that goes beautifully with a lot
> of seafood. Way better than tartar sauce. If you make homemade
> mayonnaise with a wand blender you can incorporate the remoulade
> seasonings and make it all at once, rather than just taking mayonnaise
> and spicing it up. Large sea scallops seared or grilled until just
> done and served with remoulade are fantastic, as are the more common
> shrimp remoulade. This recipe is still being tweaked but is fine as
> it stands, based in general on Mark Bittman's.
>
> Wand Remoulade
>
> Put all the following in your tall slender container:
>
> 1 room-temperature egg (if necessary, warm it in a cup of hot water),
> or egg yolk.
> 1 to 2 teaspoons freshly squeezed lemon juice (or lime, but I like
> lemon better for this fish-destined sauce)
> 1 tablespoon Dijon mustard
> 1 small garlic clove
> 2 tablespoons capers
> 2 tablespoons chopped flat leaf parsley
> 1 teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried
> 2 anchovy fillets, drained
> 1/4 teaspoon cayenne pepper
> 1/2 teaspoon salt
> 1 cup salad oil [safflower seems to work fine]
>
> Put wand blender all the way to the container bottom *before* turning
> it on. Then turn
> it on, rock it from side to side while slowly bringing it to the
> top. -aem
>

Thanks so much. I've saved it. It sounds really yummy. We get a lot of
fresh wild gulf shrimp here and the remoulade sounds like a perfect
accompaniment for it.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Aug 6, 5:24*pm, Janet Wilder > wrote:
>
> Thanks so much. I've saved it. It sounds really yummy. We get a lot of
> fresh wild gulf shrimp here and the remoulade sounds like a perfect
> accompaniment for it.
>
Oh yeah. Grill 'em, or boil 'em Louisiana style, or however you like
to cook 'em. Here's an amusing page that suggests serving options.
I'm not as proud yet of my sauce as this page author is, but it's
entertaining. -aem
http://www.gumbopages.com/food/app/remoulade.html

aem wrote:
> Remoulade sauce is a spicy mayonnaise that goes beautifully with a lot
> of seafood. Way better than tartar sauce. If you make homemade
> mayonnaise with a wand blender you can incorporate the remoulade
> seasonings and make it all at once, rather than just taking mayonnaise
> and spicing it up. Large sea scallops seared or grilled until just
> done and served with remoulade are fantastic, as are the more common
> shrimp remoulade. This recipe is still being tweaked but is fine as
> it stands, based in general on Mark Bittman's.
>
> Wand Remoulade
>
> Put all the following in your tall slender container:
>
> 1 room-temperature egg (if necessary, warm it in a cup of hot water),
> or egg yolk.
> 1 to 2 teaspoons freshly squeezed lemon juice (or lime, but I like
> lemon better for this fish-destined sauce)
> 1 tablespoon Dijon mustard
> 1 small garlic clove
> 2 tablespoons capers
> 2 tablespoons chopped flat leaf parsley
> 1 teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried
> 2 anchovy fillets, drained
> 1/4 teaspoon cayenne pepper
> 1/2 teaspoon salt
> 1 cup salad oil [safflower seems to work fine]
>
> Put wand blender all the way to the container bottom *before* turning
> it on. Then turn
> it on, rock it from side to side while slowly bringing it to the
> top. -aem
>

Saved. This sounds much better than many such recipes.

--
Jean B.