cajun remoulade

Remoulade (or rémoulade), which was invented in France, is a popular condiment in many countries. Although similar to tartar sauce elsewhere, it is elaborated in Louisiana, flavored with a host of other condiments. While its original purpose was possibly for serving with meats, it is now used as an accompaniment for almost anything, including French fries, hot dogs, and salads*.

I was first introduced to it by a JPL colleague who hailed from Lake Charles, LA, at a shrimp boil he invited us to in about 1965.

  • ¼ large red pepper, chopped
  • ½ stalk of celery, diced
  • 1 scallion, diced
  • ¼ cup fresh parsley leaves, chopped
  • ¾ cup fat free Mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp ketchup
  • 2 tbsp horseradish
  • 1 tsp low-sodium Worcestershire sauce
  • ¼ tsp TabascoŽ sauce
  • 2 tsp paprika
  • ¼ tsp ground cayenne chile

Simple. Put all ingredients into a blender. Blend until smooth. Add a little water if you want it thinner.

Creole Sauce Meunière §

The word meunière refers to both a sauce and a method of preparation, primarily for fish. The word itself means “miller’s wife.” The classic meunière sauce is a simple, far from elaborate preparation of brown butter, chopped parsley, and lemon.

The abundance of seafood from the nearby Gulf of Mexico and the simplicity of the meunière style provide a popular niche in New Orleans Creole cuisine, which also engenders an ample supply of variations on the classic theme. The recipe below is typical, but made less caloric than its forebears.

  • 1½ cups fish stock
  • 1 tbsp powdered butter flavor
  • 2 tbsp low-sodium Worcestershire sauce
  • ½ cup onion, minced
  • 1 tsp garlic purée
  • 2 tbsp flour
  • 1 tbsp <butter>
  • 1 oz lemon juice
  • ¼ cup chopped parsley

Put all ingredients except the <butter>, lemon, and parsley in a blender and process at high speed for about 1 minute until the onion, garlic, and flour are fully incorporated, without lumps. Transfer the mixture to a 2-quart sauce pan, heat to a simmer, and add the <butter>. Use a wire whisk to whip the mixture into what becomes a smooth, thickened sauce with the <butter> completely absorbed and the floury taste gone. Add the lemon juice and parsley. Whip again. Remove from the heat.

Serve on fish. The sauce is best when used within 45 minutes of preparation.