Tuesday, August 21, 2018

Remoulade

This rémoulade (sauce) makes a nice dip for seafood, meat and vegetables. It is also tasty as a spread in seafood sandwiches such as po' boys.


rémoulade
my fisherman's platter with rémoulade
(fried soft-shell green crabs, fried oysters, fried prawns, fried clams,
fried scallops, fried chicken wings, lightly steamed sugar snap peas,
grape tomatoes, yellow bell pepper, carrot, and shishito peppers)

Rémoulade (makes about 1 1/4 cups)

Ingredients:

1 cup mayonnaise
1/4 tsp paprika (preferably sweet kind)
2 tsp mustard
1 large garlic clove, grated (about 2 tsp)
1 tsp sriracha sauce
1 Tbsp capers, minced
2 slices of Sweet Bread & Butter Chips (pickles), chopped (about 1 Tbsp)
1 Tbsp Sweet Bread & Butter Chips (pickles) juice
1 Tbsp chopped fresh chives
1 Tbsp minced onion or shallot

Method:

Mix all ingredients, cover and chill in the refrigerator until ready to use.

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