Remoulade Sauce For Fish or Shrimp
📜 Collection: The Loraine Collection | ✍️ Attribution: Unknown | 📂 Category: Sauces A classic, zesty remoulade sauce featuring a blend of horseradish, tarragon vinegar, and fresh aromatics. Perfect for elevating fried fish or chilled shrimp dishes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 30 mins | 8 Servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- Garlic press
- Chef’s knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Tbsp | Horseradish Mustard | prepared |
| 1/2 Cup | Tarragon Vinegar | standard |
| 2 Tbsp | Tomato Catsup | standard |
| 1 Tbsp | Paprika | ground |
| 1/2 tsp | Cayenne Pepper | ground |
| 1 clove | Garlic | pressed |
| 1 Cup | Salad Oil | neutral |
| 1/2 Cup | Green Onion | chopped with tops |
| 1/2 Cup | Celery | finely chopped |
Instructions
Step 1: Prepare the Base
- Using a garlic press, mince the 1 clove garlic into a medium mixing bowl.
- Whisk together the 1/2 cup tarragon vinegar, 1 tbsp horseradish mustard, 2 tbsp tomato catsup, 1 tbsp paprika, and 1/2 tsp cayenne pepper until the spices are fully dissolved.
Step 2: Emulsify and Finish
- Slowly drizzle the 1 cup salad oil into the spice mixture while whisking vigorously until the sauce is thoroughly combined and slightly thickened.
- Fold in the 1/2 cup green onion and 1/2 cup celery until evenly distributed throughout the sauce.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 1 week; flavors improve after resting for 30 minutes.
Original Recipe Scan
