Kim first tasted remoulade at a luncheon with high school friends at the Court of Two Sisters restaurant in New Orleans. Years later, she came across this recipe and her mouth started watering. It is copied right out of Kim’s favorite cookbook, La Bonne Cuisine: Cooking New Orleans Style, p.194. She serves it much like her meal was then – clumps of crab meat, lobster, and/or shrimp served on a bed of shredded lettuce, garnished with sliced boiled eggs, tomato wedges, celery sticks, and green onions, with the remoulade drizzled across the top. Even imitation crabmeat will do in a pinch.
One of Kim’s most favorite places to visit is New Orleans. And one of her most favorite things to do in
New Orleans is to stop by the Cafe du Monde in the French Quarter for beignets and cafe au lait. What indulgence!
½ cup tarragon vinegar
2 tablespoons ketchup
1 tablespoon paprika
½ teaspoon cayenne
1 teaspoon salt
1 clove garlic, minced
4 tablespoons horseradish
2 tablespoons Creole mustard
1 tablespoon Dijon-style mustard
1 cup vegetable oil
¾ cup minced green onion
¾ cup minced celery
Blend the vinegar, ketchup, paprika, cayenne, salt, garlic, horseradish, and mustards in a blender.
Continue to blend adding the oil slowly.
Add and mix the onion and celery.
Chill the dressing overnight.
(Kim’s note: Less oil can be used to make it a little less caloric.)
Gravies, Sauces, & Dressings, 2004