Each version may have finely chopped vegetables, usually green onions and celery, and parsley; most are made with either Creole or stone-ground mustard. Salt, black pepper, and cayenne pepper are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or paprika. The sauce is often topped with paprika for the aesthetics as well as the flavour. Generally, lemon juice or vinegar are added for acidity. Other additions include hard-boiled egg or raw egg yolks, minced garlic, hot sauce, vinegar, horseradish, capers, cornichons, and Worcestershire sauce.
[/su_brhrbr]Louisiana remoulade can vary from the French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version, and like the local variants of roux, each version is different from the French original. Creole versions often have tan or pink hues and are usually piquant. Louisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used.
While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g., the classic celery root remoulade), Creole remoulade is used on shrimp, crabs, fried calamari, artichokes, and fried green tomatoes among other foods. Today, shrimp remoulade is a very common cold appetizer in New Orleans Creole restaurants, although, historically, hard boiled eggs with remoulade was a less expensive option on some menus. Shrimp remoulade is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce). One might also see crawfish remoulade, but restaurants seldom offer remoulade sauce as an accompaniment with fish, where cocktail sauce and tartar sauce are generally preferred. however, food columnist and cookbook author Leon Soniat does suggest to “Serve [remoulade] over seafood or with sliced asparagus.”
Central Mississippi has comeback sauce, a condiment that is very similar to Louisiana remoulade.
- 1 large egg yolk
- 3 tablespoons Dijon- or Creole-style mustard
- ¼ cup white wine vinegar
- ¾ tablespoon ground paprika
- 1 cup vegetable oil
- 1½ tablespoons grated horseradish, fresh or prepared
- 1 teaspoon finely chopped garlic
- ⅓ cup finely chopped spring onions
- ⅓ cup finely chopped celery
- 1½ tablespoons finely chopped parsley
- 1½ tablespoons tomato ketchup
- Salt and freshly ground black pepper to taste
- Put the egg yolk, mustard, vinegar and paprika in a mixing bowl.
- Blend with a wire whisk and add the oil gradually.
- Beat briskly, then add the remaining ingredients and blend well.