November 22, 2019

FLASHBACK: 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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