Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 0 min.
Difficulty: 1
Serves: 4
Prep Time: 10-15 min.
Cook Time: 0 min.
Difficulty: 1
This is my version of the famous Remoulade Sauce, I think the only thing I really do differently than most people is use a freshly roasted tomato in my sauce. I think this really adds an amazing flavor to an already great tasting sauce. Other wise I pretty much stick to the traditional sauce just varying the amounts of ingredients I use. I hope you enjoy this sauce over a variety of seafood dishes!
Remoulade Sauce
1/2 cup mayonnaise
1 tsp creole mustard
1 1/2 tsp Italian volcanic lemon juice
1 1/2 tsp capers (minced)
1 tbsp 1 tsp sweet pickle (minced)
1/2 shallot (minced)
1/2 of an oven roasted tomato (diced)
1 teaspoon fresh chives (minced)
2 tbsp green onion (diced)
1 1/2 teaspoons fresh Italian parsley leaves (minced)
1/4 tsp whorchestershire sauce
1/8 tsp smoked paprika
1/8 tsp cayenne
kosher salt (to taste)
freshly ground pepper medley (to taste)
(For Roasting vine tomato or Roma tomato) Slice tomato in half lengthwise (stem to tip.) Rub halves with 1-2 tsp olive oil until coated well. Place tomatoes cut side down over medium flame on a gas grill. Grill for 5-8 minutes or until dark char marks begin to form. Using tongs flip tomatoes over and continue to cook for 3-5 minutes or until blackened spots begin to form. Remove tomatoes from grill and remove blackened skin, cut and use immediatley.
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