Remoulade Sauce
This recipe has many ingredients but most you should have on hand. I have tried dozens of recipes but this one gets the best reaction from my guests. Dont be afraid of the green olives, they really work here
This recipe has many ingredients but most you should have on hand. I have tried dozens of recipes but this one gets the best reaction from my guests. Dont be afraid of the green olives, they really work here
- 1 garlic clove minced
- 1 teaspoon worcestershire sauce
- salt and pepper to taste
- 1 cup mayonnaise
- 2 green onions chopped
- 1/2 teaspoon chili powder
- 2 tablespoons parsley chopped
- 2 tablespoon extra virgin olive oil
- 2 tablespoon fresh lemon juice
- 1/4 cup chili sauce
- 2 tablespoon creole mustard
- 1 tablespoon louisiana hot sauce
- 2 tablespoons green olives chopped
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (123g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add all ingredients down to but not including chili powder to a bowl and mix thoroughly.
- Add chili powder, salt and pepper to taste
- For best flavor refrigerate for at least 2 hours
Swapping standard yellow mustard for creole mustard alters the structural integrity and heat profile of this cold condiment. Creole mustard contains whole mustard seeds and distinct levels of acidity from vinegar and white wine, which interact directly with the lipid network of the mayonnaise base. Substituting yellow mustard reduces the overall piquancy and introduces excess water, potentially breaking the emulsion if whisked too quickly. Proper incorporation requires cold ingredients held at temperatures below 40 degrees Fahrenheit to prevent the mayonnaise from separating when combined with extra virgin olive oil and fresh lemon juice.
The Role of Acid and Alliums
Citrus juice and vinegar contribute necessary low pH levels that cut through the heavy fat content of the mayonnaise and oil. Mincing the garlic clove finely ensures the allicin compounds distribute evenly rather than forming harsh, pungent pockets within the sauce. Green olives introduce concentrated glutamates and specific salinity, acting as a savory counterpoint to the sweetness found in chili sauce. Chopping these olives and green onions to a uniform small dice prevents them from sinking to the bottom of the mixing bowl during the hydration phase.
Resting and Emulsion Stability
Refrigerating the mixture for a minimum of two hours allows the capsaicin from the chili powder and hot sauce to diffuse lipid-solubly throughout the emulsion. This resting window also permits the dried spices and fresh herbs to hydrate fully, yielding a cohesive flavor profile where no single component dominates. Storage should occur in an airtight glass container kept in the coldest section of the refrigerator for up to five days. Freezing is entirely unsuitable due to the high egg and oil content of the mayonnaise, which will break down and separate upon thawing.
