RéMOULADE SAUCE

Rémoulade Sauce image

Here is a spicy sauce from the chef Richard Starr, better known as Bingo, who took his robust, lapel-grabbing culinary style to Cuvée, a bistro in the central business district of New Orleans in the early Aughts. Use it to zip up shrimp, or layer it, as Mr. Starr did, with crisp layers of fried mirliton, otherwise known as chayote.

Provided by William Grimes

Time 1h3m

Yield 2 cups

Number Of Ingredients 14

Ingredients

1 cup mayonnaise
1/4 cup sour cream
1/4 cup creole mustard
2 tablespoons chile sauce
1 tablespoon heavy cream
1 tablespoon prepared horseradish
1 tablespoon finely sliced scallions (green part only)
1 teaspoon Worcestershire sauce
5 dashes Tabasco sauce
1/2 teaspoon sugar
1 clove garlic, peeled and minced
1 hard-boiled egg, finely chopped
Salt and freshly ground white pepper
Cayenne pepper

Steps:

In a medium bowl, mix mayonnaise, sour cream, mustard, chili sauce, cream, horseradish and scallions. Add Worcestershire, Tabasco, sugar, garlic and egg. Add salt, white pepper and cayenne pepper to taste.
Cover, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 40 grams, Carbohydrate 3 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams