May 8, 2019

VIA FACEBOOK MEMORIES, AN EXCELLENT RECIPE FOR REMOULADE FROM THE LATE, AND MISSED, KARL BOCK, AKA “CHEF MOJO.”

Creole Remoulade Sauce

My uncle Kent requested this. It’s the remoulade that I serve with my crab cakes. It’s been adapted over the years from a recipe by Chef Paul Prudhomme, one of my culinary heroes. His original recipe was all the ingredients on top of an egg/oil emulsification. The food safety types cringe at that sort of thing (Yeah, I’m lookin’ at you, Riddley…), so I adapted it to use mayo. And, really. There’s only one mayo that’s worth a damn, and that’s Duke’s. Look for it. It has the taste that makes everything Southern.

The secret to this recipe is the lemon. Half a lemon, seeded. Literally. Skin, pith and flesh. It gives the recipe a wonderful bitter tang.

1/2 cup scallion greens, chopped
1/4 cup parsley, chopped
1/4 cup celery, chopped
1/4 cup horseradish
1/2 lemon, seeded
1 bay leaf, crumbled
2 T Zatarain’s Creole mustard (sub Pomerey)
4 T catsup
1 T Tabasco sauce
2 cloves garlic, minced
2 t Spanish sweet paprika
1 t salt
1 t fresh ground pepper
1/3 cup Duke’s mayo

Take all of the ingredients and process them until smooth. Makes around 1 and a half cups. Store in the fridge.

Enjoy.

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