Recipes - Shrimp Remoulade

This was Monday's dinner. I made the Remoulade a week ago. I put it over a lightly dressed salad.

There are two types of remoulade sauce -- the classic French mayonnaise based white sauce (more like what we Americans think of as tartar sauce) and the red colored New Orleans Creole variety, of which this recipe is one.

The New Orleans style sauce has whole grain Creole mustard as its base, with a variety of chopped vegetables and spices giving it texture and piquancy. Some sauces have a loose consistency that's more like a salad dressing, while others, like this one. are tighter emulsion-based sauces. Some sauces contain a little mayonnaise or an egg as a thickener, and others use ketchup to deepen the color and sweeten the flavor; some are spicy, although others are mild. How they're made is a matter of house style or personal preference.

Remoulade sauce was served at the old Delrnonico on boiled and peeled shrimp for Shrimp Remoulade, but it's a great complement to any type of boiled or fried seafood from crawfish tails to catfish and soft shell crabs. A variation on this is the fried green tomatoes with lump crabmeat and two remoulade sauces, one of the more popular of Emeril's Delmonico offerings, where both red and white remoulade sauces top the crabmeat and tomatoes.

Ingredients

• 1/2 cup Creole mustard or other mild whole grain mustard
• 1/2 cup prepared horseradish
• 1/4 cup finely chopped yellow onions
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped celery
• 2 tablespoons sugar
• 1/2 tablespoon paprika
• 1-1/2 teaspoons Worcestershire
• 1 teaspoon granulated garlic
• 1/4 cup vegetable oil (i substituted grape seed or olive oil. i think i used grapeseed because it is a blander oil like vegetable.)
• 1/4 cup red wine vinegar


Preparation
1. Combine the mustard, horseradish, yellow onions, green onions, celery, sugar, paprika, Worcestershire, and garlic in the bowl of a standing mixer, and mix on medium speed until well blended. With the machine running, slowly add the oil in a steady stream and continue to mix until the mixture is thick and emulsified. Slowly add the vinegar in a steady stream and mix well to blend.

2. Transfer the sauce to an airtight container and refrigerate until well chilled before using, at least 2 hours. (Stored in an airtight container, this sauce will keep refrigerated for up to 5 days.)

Taken from www.homemakers.com and Emeril Lagasse, author of Emeril's Delmonico