Remoulade: Red vs. White?

Remoulade: Red vs. White?

The classic debate: What’s better — red or white remoulade sauce? Fortunately, there’s no right answer; it’s simply what you prefer. White is the classic remoulade sauce, the one that comes from the traditional European French cooking repertoire. It’s a mayonnaise-based sauce featuring minced capers or pickles and fresh chopped herbs. The red version is the “Creolized” remoulade, a vinegar and oil-based sauce some say originated at the famous Arnaud’s Restaurant over 100 years ago. Both Antoine’s and Galatoire’s Restaurants serve versions of red remoulade sauce. It’s a spicier sauce packing a lot of punch with chopped onion and celery, cayenne, paprika, horseradish and — yikes — a dash of ketchup or tomato sauce!

Red Remoulade Sauce

Shrimp Remoulade is a true New Orleans Creole classic, right up there with Trout Amandine and Oysters Rockefeller. Traditionally served on a bed of shredded iceberg lettuce, this appetizer is featured on the menu of all fine dining restaurants in New Orleans. It’s the most popular dish at Galatoire’s and the most frequently requested recipe at that restaurant. Try it and you’ll understand why.

Much spicier than its traditional European counterpart, red remoulade is full of bright and zingy flavors. It owes its crunch to lots of chopped onion and celery, and its tangy zest to red wine vinegar, Creole mustard and a touch of horseradish. You can mix the boiled shrimp with the sauce in a bowl and spoon over greens or use the remoulade more sparingly as a dipping sauce.

Galatoire’s Red Remoulade Sauce

June 13, 2019
: 4
: 15 min
: Easy

Recipe easily doubles.

By:

Ingredients
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onions
  • 1/2 cup diced yellow onion
  • 1/4 cup minced parsley
  • 1/4 cup ketchup
  • 1/4 cup tomato puree or sauce
  • 1/4 cup Creole mustard
  • 1 tbsp. prepared horseradish
  • 1 tbsp. paprika
  • 2 tbsp. red wine vinegar
  • 1/2 tsp. worcestershire sauce
  • 1/4 cup avocado or other mild veg oil
Directions
  • Step 1 Put all ingredients except oil in a food processor and blend or pulse about 4 times.
  • Step 2 Add oil in a thin drizzle and blend.
  • Step 3 Traditionally, seasoned, boiled and peeled shrimp is mixed with the sauce in a bowl and plated on iceberg lettuce cut into ribbons.
  • Step 4 You can also use it more simply as a dipping sauce for the shrimp.

White Remoulade Sauce

French cooking is renowned for its flavorful sauces — as Julia Child says “[s]auces are the s[plendor and glory of French cooking,” There are dozens of classic French sauces, including white sauces (roux originated as a white sauce), brown sauces, tomato sauces, hollandaise sauces, mayonnaise-based sauces, oil and vinegar sauces, and hot butter sauces. French rémoulade is a mayonnaise-based sauce that features minced pickle, capers, and chopped fresh herbs, usually parsley, chives and/or tarragon. This is the classic White Remoulade, a version of which appears in The vintage Plantation Cookbook authored by the New Orleans Junior League. I’ve included a White Remoulade sauce in this collection, the one I use when I want a Shrimp Remoulade. Lewis, my husband, (and most others) prefer the red version.paragraph 1 –text goes here

White Remoulade Sauce

June 13, 2019
: 3-4 (easily doubles)
: 15 min
: Easy

By:

Ingredients
  • 1 cup Hellman’s or other high-quality mayo
  • 1/4 cup Dijon mustard
  • 2 Tbsp. white wine vinegar
  • 1 1/2 Tbsp. fresh lemon juice
  • 2 tsp. prepared horseradish
  • 4 green onions minced or one minced shallot
  • 1 small garlic clove, minced or crushed
  • 1 tbsp. minced dill pickle, 1 tsp. small capers
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. chopped tarragon or chives
  • 1/4 tsp. white pepper
  • Salt to taste
  • Pinch of cayenne and/or paprika (optional — not classic but good)
Directions
  • Step 1 Put all ingredients in a food processor and blend or pulse about 4 times.
  • Step 2 Traditionally, seasoned, boiled and peeled shrimp is mixed with the sauce in a bowl and plated on iceberg lettuce cut into ribbons.
  • Step 3 You can also use it more simply as a dipping sauce for the shrimp.

Tips for Making Remoulade Sauce

  • Whether red or white, the sauce is best made the day before eating and refrigerated to allow the flavors to mellow and blend.
  • Immediately before serving, toss the shrimp in the sauce and plate on a bed of fresh lettuce — I like bib lettuce. A squeeze of fresh lemon juice also perks up the flavors.
  • Always use cold shrimp that has been boiled with plenty of seasonings, preferably Zatarain’s Crab Boil (check out our Boiled Shrimp recipe). Plain boiled shrimp is simply not worth eating.
  • Remoulade sauce is a cold sauce traditionally served over cold boiled shrimp (or crabmeat), but it’s also delicious over hot fried seafood of all kinds. And you can drizzle it over fried green tomatoes for a real treat.