Galatoire’s Rémoulade Blanc
Yield: serves 2-4
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.
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
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.
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