Skip to main content

Remoulade

 Remoulade, a sauce recipe

1 tsp minced yellow onion

1/2 tsp minced capers

1/4 tsp La Costena brand Chipotle pepper, minced

1 pinch dried parsley flakes (1/2 tsp)

1 pinch Cajun seasoning (Zatarains, 1/2 tsp)

Generous Dash All-Purpose Seasoning (like McCormick Perfect Pinch)

1/2 cup mayonnaise

Dollop brown mustard

1 tsp lemon juice

1/2 tsp adobo sauce (from the La Costena can)


Combine ingredients and chill. The smokiness of the La Costena adobo sauce is absolutely necessary.




My son worked at a barbecue restaurant for several years, and the best thing he brought home from the experience was a working remoulade recipe. I used to buy it in a jar -- it does not compare to the homemade version. And I had to work pretty hard to cut a restaurant-size recipe down to something manageable for the home cook.

Remoulade is delicious with fish, chicken, and fried goodies like tater tots and fried okra, and divine with fried green tomatoes. Divine, like, people could worship this combination. 

Remoulade makes a wonderful spread on sandwiches of beef and chicken and fried shrimp. It dresses up salads and complements the dickens out of homegrown tomatoes.

And of course, it is very useful with baked fish and chicken... but it really shines with fried foods.

I don't know what Yankees put on their okra, but if they had remoulade, they would probably eat okra more often.

When I open a can of La Costena chipotles in adobo sauce, I use what I need and put the rest into a little one-cup Mason jar for the fridge. It lasts a couple of weeks, so if your husband likes hot stuff and smokiness as much as mine does, he can use those chipotles to flavor anything he's eating.

Hopefully, he doesn't use it on cereal. But you know, no judgment here. He can put hot sauce on his corn flakes if he wants to. Just, you know, don't put the bowl down for the dog to clean up. Because *ow*.


Please let me know how you use your remoulade!

-Bay



Comments

  1. erik98122August 13, 2020 at 2:30 PM

    That sounds delicious! I’m all about the condiments!

    ReplyDelete

Post a Comment

Popular posts from this blog

Fabulous Turkey Brine

 Fabulous Turkey Brine 3/4 cup kosher salt 1/3 cup sugar 2 Tbsp whole coriander seeds 1 Tbsp fennel seeds 1 tsp crushed red pepper flakes 4 cloves garlic, crushed 3-4 bay leaves 2 carrots, diced 2 celery stalks, diced 1 onion, diced (or half of one onion plus 1-2 shallots, diced) 2 gallons cool water A 12 to 21-pound turkey Combine the vegetables, aromatics, herbs, salt, and sugar with the 2 gallons of water in a large vessel (21-quart pot for a small turkey, 5-gallon bucket for a large one). Stir. Add turkey. Ensure the breast is under water -- employ weights if necessary. (A foil-covered brick has been known to make itself useful in such circumstances in my kitchen.)  Brine for 2 to 3 days. Remove the turkey from the brine the night before Thanksgiving. Pat dry and -- ideally -- chill the turkey in the refrigerator, uncovered, to allow the skin to dry out overnight. Dry turkey skin gets browner during cooking. Follow the directions on the turkey's packaging for the actual co...
1 comment
Read more

A cruddy little kitchen, a lifetime of loving food

I was looking for a recipe. You know, like everyone else every day everywhere in the world, I wanted something tasty for dinner. I had salmon. I had old tried-and-true salmon recipes I've used happily in the past. I just wanted something different. So I Googled "honey bourbon salmon." This is a thing I've seen on menus. Sounds great. I can make that, can't I? I have honey, I have bourbon; I have salmon. I can make this! Then I spent an hour slogging through a half dozen recipe blogs with long stories, beautiful photographs, freestyle poetry singing the praises of farm-raised salmon -- or wild-caught salmon -- or canned salmon -- and all of it took ten to fifteen minutes to load out here in the boonies because all of those popular, beautiful recipe blogs were monetized. Ads flashed. Clickbait beckoned. Video players popped up and disembodied hands cracked eggs into stainless steel bowls. I scrolled down, ever downward, ever onward, trying to get past the homilies a...
Post a Comment
Read more

Pork Chops and Gravy

Easy Pork Chops & Gravy recipe 5-6 pork chops 1 can Cream of Mushroom soup ½ envelope dry onion soup mix Worcestershire sauce 1 cup water Salt, pepper, flour Salt, pepper, and flour the pork chops. Turn on your favorite burner to a high medium heat -- 6.5 or 7, in other words. In batches, brown the chops in a couple of tablespoons of oil in a well-greased cast iron skillet. In a bowl, mix together the cream of mushroom soup, the half envelope of onion soup mix, cup of water, and several dashes of Worcestershire sauce. Return pork chops to skillet; pour soup mixture over, raising the chops a bit to allow the mixture to get all around the pork chops. Turn the burner down to medium-low (3), cover, and cook for one hour. Check frequently to ensure even cooking of the pork chops; add water as needed 1 tablespoon at a time; may add a little Worcestershire sauce as needed, too. Serve with mashed potatoes and green beans. My sister called me long distance from Ellicott City, Maryland, to t...
Post a Comment
Read more