Classic N’Awlins Remoulade

Name: Classic N’Awlins Remoulade
Yield: makes about 2 cups or 8 to 12 servings
Ingredients: 2 tablespoons finely chopped onion or shallots; 1 garlic clove, minced; 2 tablespoons Creole mustard; 1 tablespoon apple cider vinegar; 1 teaspoon sweet Hungarian paprika; 1/2 teaspoon cayenne; Juice of 1 medium lemon (about 3 tablespoons); 1 tablespoon prepared horseradish; Salt and pepper; 1 cup olive oil; 1/4 cup finely chopped celery heart; 2 tablespoons chopped fresh parsley; 2 tablespoons finely chopped scallion

December 14, 2011

There are two versions of remoulade. French remoulade means celery root remoulade, a beloved bistro slaw bound in a creamy white mustard-mayo dressing. But in New Orleans, classic remoulade is red and more of a vinaigrette, made with two traditional spices, paprika and cayenne, and balanced with plenty of celery and parsley that provide a fresh, clean crunch. This remoulade is my favorite way to eat chilled, boiled shrimp, crab, or crayfish, but the dressing is also great on crabmeat or on a simple boiled egg, sliced in half and served atop crisp shredded lettuce.

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