Rémoulade Sauce

Recipe from Cuvée

Adapted by William Grimes

Updated October 15, 2018

Total Time
3 minutes, plus 1 hour for chilling
Rating
4(13)
Comments
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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. —William Grimes

Featured in: A Taste of New Orleans; Off Off Bourbon Street, a Jubilant Revival

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Ingredients

Yield:2 cups

  • 1 cup mayonnaise

  • ¼ cup sour cream

  • ¼ 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

  • ½ teaspoon sugar

  • 1 clove garlic, peeled and minced

  • 1 hard-boiled egg, finely chopped

  • Salt and freshly ground white pepper

  • Cayenne pepper

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 72 milligrams cholesterol; 472 calories; 13 grams monosaturated fat; 27 grams polyunsaturated fat; 10 grams saturated fat; 50 grams fat; 1 gram fiber; 747 milligrams sodium; 2 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Cover, and refrigerate until chilled, at least 1 hour.

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Ratings

4 out of 5
13 user ratings
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Credits

Adapted from Cuvée Restaurant, New Orleans

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