One of my daughters loves remoulade so much, she asked for a batch of homemade remoulade for her birthday last week! We’ll eat it on just about anything, but her favorite way is with easy oven fries (cut potatoes into cubes or spears, drizzle with olive oil, salt, pepper and fresh chopped rosemary and bake at 425 until light golden brown).
What is remoulade? It is a French sauce made from mayonnaise, vinegar, mustard, fresh herbs and finely chopped pickles (cornichons). Her first taste of remoulade was at a riverside lunch years ago at Huey’s in Savannah, Georgia and she’s been in love ever since. Most people go to Huey’s for the bloody Marys, muffalettas and the beignets. Not my child, it’s for the remoulade!
By the way, if you go to Huey’s, (in Savannah or it’s home New Orleans) don’t pass up the bloody Marys, muffalettas and the beignets ~ they are the best! Just make sure you ask for extra remoulade!
If you can’t get to Huey’s, make your own homemade remoulade and pretend you’re there!
1 large or jumbo egg (I use pasteurized egg since it is not cooked in this recipe*)
1 teaspoon ground mustard seed or tablespoon Homemade Mustard
1/2 teaspoon ground coriander seed
1/4 teaspoon celery seed
1/2 teaspoon smoked paprika
2 tablespoons white wine or white balsamic vinegar, or pickling liquid from Quick Pickled Peppers
1 teaspoon honey or sugar
1/2 teaspoon salt
3/4 cup to 1 cup extra virgin olive oil, canola oil or grapeseed oil
1 tablespoon finely minced Quick Pickled Peppers
1 tablespoon chopped fresh tarragon
pinch each of ground black pepper and cayenne pepper
extra pinch of salt, if needed
Whisk the egg and seasoning ingredients in a small bowl until foamy and sugar and salt are dissolved.
Measure out 3/4 cup of the oil you are using and begin drizzling it into the egg mixture a tablespoon or two at a time. Whisk vigorously for a minute or two after each addition of oil, or use a hand mixer to beat the oil in. You are looking to emulsify (suspend the fat molecules so it will thicken) the oil into the egg mixture.
Stop adding oil when the mixture has the consistency of a light pudding. If it needs more oil, add one tablespoon at a time until the mixture thickens to your liking.
Stir in the fresh tarragon, chopped pickled peppers and ground pepper and take a taste. Not tart enough? Try adding a teaspoon of vinegar or lemon juice. Need salt? Add an extra pinch. Adjust seasoning as desired.
Refrigerate until ready to serve. Will keep in the refrigerator for one week.
Serve with everything!
You can use remoulade as a base for salad dressing, just as you would mayonnaise. The remoulade has all the seasoning the dressing needs, just add a little vinegar or buttermilk until you get the taste and thickness you want.
I took a page from my Dad’s pickled pepper playbook and used the pickling juice as the vinegar in my dressing. As a kid I used to think it was gross when he made dressing from his hot pepper jar juice! I guess it’s true what they say about turning into your parents as you age!
*Ever since my daughter battled evil Salmonella, we are very careful about food safety. As a family we do not consume uncooked eggs and I would never use uncooked eggs in food I am serving to guests. Just too risky!