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How to Make Remoulade Sauce

Chef Franklin Dye with US Foods shares the recipe and instructions.
LITTLE ROCK, AR - If you've never made a classic remoulade sauce, Chef Franklin Dye with US Foods can help.

He says some people think it's the same as tartar sauce. While it's quite different, it's still great to use as a topping.


Fried Tomatoes with Garlic Shrimp and Classic Remoulade Sauce

Ingredients:
Remoulade
¼ cup creole mustard 
2 tablespoons horseradish 
½ teaspoon paprika 
1 egg yolk 
Zest and juice of 1 lemon 
Kosher salt and ground black pepper 
1 cup canola oil 
¼  cup finely diced celery 
¼ cup finely diced red onion 
3 tablespoons ketchup 
3 tablespoons finely chopped fresh parsley 
2 teaspoons Worcestershire sauce 
2 cloves garlic smashed and chopped 
2-3 dashes hot sauce 

Ingredients:  
Fried Green Tomatoes
2 cups fine ground yellow cornmeal 
Salt and ground black pepper 
8 slices green tomatoes, ½ inch thick 
1 cup canola oil 

24 Breaded shrimp 
Shredded iceberg lettuce 
Chopped parsley 

Directions:
For the remoulade sauce whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and salt and pepper to taste. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. Cover with wrap and refrigerate for at least 1 hour.

For the fried green tomatoes, put the cornmeal in a large shallow bowl and sprinkle with slat and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.

Heat 1/2 cup of the oil in a large sauté pan over medium heat until it begins to simmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.

To assemble: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley.


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