Rémoulade Sauce

Name: Rémoulade Sauce
Total time: 1 h 3 min
Yield: 2 cups
Cuisine: creole
Ingredients: 1 cup mayonnaise; 1/4 cup sour cream; 1/4 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; 1/2 teaspoon sugar; 1 clove garlic, peeled and minced; 1 hard-boiled egg, finely chopped; Salt and freshly ground white pepper; Cayenne pepper

Recipe from Cuvée

Adapted by William Grimes

Total Time: 3 minutes, plus 1 hour for chilling
Rating: 4(13)
Comments: Read comments

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

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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

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Preparation

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.
Step 2
Cover, and refrigerate until chilled, at least 1 hour.