Galatoire’s Rémoulade Blanc

Posted by in Shared Member Recipes

Add to My Recipe Box

Yield: serves 2-4

Source:

Inspired by a rémoulade served in New Orleans’ Galatoire’s, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe.

Ingredients

1 cup mayonnaise

2 tbsp. Creole mustard

2 tbsp. dry white wine

1 1 ⁄ 2 t tbsp. fresh lemon juice

1 tbsp. grated horseradish

2 tsp. minced parsley, plus more

1 ⁄ 4 tsp. cayenne

1 ⁄ 4 tsp. freshly ground white pepper

4 scallions, minced

Kosher salt, to taste

2 lb. medium cooked shrimp, peeled and deveined, tails removed, chilled

1 ⁄ 2 head iceberg lettuce, thinly sliced

Instructions

Stir mayonnaise, mustard, wine, juice, horseradish, parsley, cayenne, pepper, scallions, and salt in a bowl; stir in shrimp. Divide lettuce between plates; top with shrimp and garnish with parsley.

Sharing
 facebooktwittergoogle_pluspinterestmailfacebooktwittergoogle_pluspinterestmail