Remoulade is a spicy Cajun/Creole sauce that's perfect with crabcakes, shrimp, fried appetizers and many other foods. It's based on aioli, or garlic mayonnaise, and can be as spicy or mild as you like. This recipe makes about a cup of sauce, and can be made from raw egg yolks or prepared mayonnaise.
Instructions
1. Blend the garlic and the oil together in a blender or food processor, or mince the garlic as finely as possible (add a pinch of salt while chopping, to make the garlic creamy) and add it to the oil.
2. Place the egg yolks and mustard in a mixing bowl and whisk for about 2 minutes.
3. Drizzle in the garlic oil in a thin, steady slow stream while whisking constantly. The yolk and oil will combine and the mixture will start to resemble mayonnaise.
4. When all the oil has been incorporated, season well with salt and pepper and stir in the lemon juice.
5. Stir in the remaining ingredients.
6. Refrigerate the sauce for at least 30 minutes to allow the flavors to blend.
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