PANTRYFLEX

blend · remoulade

NATIONAL AWARD WINNERPrep 10 min

Scallion-Garlic Remoulade

Independent adaptation of a publicly published Paul Prudhomme recipe. Not affiliated with, sponsored by, or endorsed by Paul Prudhomme.

SPREAD · BOILED SHRIMP & SEAFOOD PLATTERS

A spread for boiled shrimp & seafood platters.

Paul Prudhomme's remoulade for boiled shrimp, seafood.

On the jar

REMOULADE

Method
blend
Yield
about 1½ cups
Ingredients
16

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Vegetable Oil 60 ml, Horseradish 53 ml, Grain Mustard 23 ml, Ketchup 30 ml, Worcester 30 ml, White Wine Vinegar 15 ml, Hot Sauce 15 ml
Vegetable Oil 60 mlHorseradish 53 mlGrain Mustard 23 mlKetchup 30 mlWorcester 30 mlWhite Wine Vinegar 15 ml

Ingredients

  • Egg Yolkabout 2 yolks (36 g)
  • Vegetable Oil1/4 cup (60 ml)
  • Horseradish3–4 Tbsp prepared (mid) (52.5 ml)
  • Grain Mustard1–2 Tbsp Creole (mid) (22.5 ml)
  • Celery1/2 cup finely chopped (60 g)
  • Scallion1/2 cup finely chopped (50 g)
  • Parsley1/4 cup chopped (15 g)
  • Lemon1/4 large seeded, in pieces
  • Ketchup2 Tbsp (30 ml)
  • Worcester2 Tbsp (30 ml)
  • White Wine Vinegar1 Tbsp (15 ml)
  • Hot Sauce1 Tbsp Tabasco (15 ml)
  • Garlic1 Tbsp minced (9 g)
  • Pimenton2 tsp sweet paprika (5 g)
  • Salt1 tsp (6 g)
  • Bay Leafabout 2½ leaves (0.5 g)

Method

  1. This sauce needs a blender. The jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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Companion jar

Scallion-Garlic Remoulade wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Cajun–Creole chef of K-Paul's Louisiana Kitchen in New Orleans (closed); James Beard Who's Who. National ambassador for blackened fish and Louisiana seasoning blends; died 2015.

Originally published as Remoulade Sauce.

Adapted from a Paul Prudhomme recipe (Chef Paul Prudhomme's Louisiana Kitchen / NYT).

More from this kitchen

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Chef Paul Prudhomme's Louisiana Kitchen / NYT (published as “Remoulade Sauce”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar