Rémoulade Sauce

Recipe from Cuvée

Adapted by William Grimes

Total Time
3 minutes, plus 1 hour for chilling
Rating
4(12)
Notes
Read community notes

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: Off Off Bourbon Street, a Jubilant Revival

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Ingredients

Yield:2 cups
  • 1cup mayonnaise
  • ¼cup sour cream
  • ¼cup creole mustard
  • 2tablespoons chile sauce
  • 1tablespoon heavy cream
  • 1tablespoon prepared horseradish
  • 1tablespoon finely sliced scallions (green part only)
  • 1teaspoon Worcestershire sauce
  • 5dashes Tabasco sauce
  • ½teaspoon sugar
  • 1clove garlic, peeled and minced
  • 1hard-boiled egg, finely chopped
  • Salt and freshly ground white pepper
  • Cayenne pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

472 calories; 50 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 27 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 747 milligrams sodium

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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4 out of 5
12 user ratings
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Credits

Adapted from Cuvée Restaurant, New Orleans

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