As a food enthusiast and avid cook, I’ve been on countless culinary adventures. One of my favorite discoveries has been the vibrant world of sauces. There’s something about a well-crafted sauce that can elevate a dish from ordinary to extraordinary. One such gem is Commander’s Palace Remoulade Sauce.
You can slather it on seafood, dip crispy fries, or even mix it into salads for an extra punch. I once paired this sauce with a perfectly fried shrimp po’ boy, and let me tell you, it was a match made in flavor heaven.
What is Commander’s Palace Remoulade Sauce?
So, what exactly is Commander’s Palace Remoulade Sauce? Originating from the famous Commander’s Palace restaurant in New Orleans, this sauce is a spicy, tangy condiment made with a blend of mustard, spices, and herbs.
Think of it as a Southern cousin to tartar sauce. It’s creamy, with just the right amount of kick. It’s versatile too; you can use it in many dishes or even as a standalone dip.
The Ingredients
Before diving into the preparation, let’s break down the key ingredients:
- 80 medium shrimp, peeled, deveined, and boiled
- 1/4 cup Creole mustard (or whole-grain Dijon mustard)
- 1/2 cup mild yellow mustard
- 2 tablespoons smoked paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon sea salt
- 1/2 cup distilled white vinegar
- 1 cup finely minced green onions
- 1/2 cup finely diced celery stalks
- 1 dash hot sauce (like Tabasco or Louisiana-style)
- 1/2 cup tomato ketchup
- 2 cloves garlic, crushed
- 3 large eggs, at room temperature
- Juice of 1 lemon
- 1 1/3 cup light salad oil
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup chopped fresh parsley
How to Make Commander’s Palace Remoulade Sauce
The method is straightforward but allows for creativity. You’ll create a mixture that brings out so much flavor that you’ll want to use it on everything. Let’s walk through it step by step.
Step 1: Gather Your Ingredients
Start by assembling all the necessary ingredients. This can help streamline your cooking process. Have your shrimp, mustards, spices, and fresh herbs ready for action.
Step 2: Prepare the Base
In a large bowl, combine the Creole mustard, yellow mustard, ketchup, and distilled white vinegar. Stir them together until they are fully mixed. This forms the flavorful base of your remoulade.
Step 3: Add the Spices
Now, it’s time to spice things up! Add in the smoked paprika, cayenne pepper, and sea salt. These will give your sauce a lovely warmth. Stir the mixture again until all the spices are well integrated.
Step 4: Incorporate Fresh Ingredients
Next, finely chop your green onions and celery. Add these to the bowl. Now, press or chop the garlic cloves and squeeze in the lemon juice. This combination will introduce freshness and a bit of crunch.
Step 5: Mix in the Shrimp
Fold in the boiled shrimp gently. Make sure they are evenly coated with your mixture. This is where the magic happens; the shrimp should absorb all those flavors, so each bite is a delight.
Step 6: Adjust and Finish
Taste your sauce. Does it need a bit more salt or spice? Adjust according to your preference. Finally, mix in the Worcestershire sauce and fresh parsley for that extra layer of flavor. Give it one last stir – you’re done!
Notes: Tips for the Perfect Sauce
- Freshness is Key: Use fresh herbs and ingredients for the best flavor.
- Adjust to Taste: Feel free to tweak the spices to your liking. More heat? Add extra cayenne. Lighter flavor? Cut back on mustard.
- Make Ahead: This sauce can be made a day in advance. It enhances the flavors, making it even tastier.
- Chill Before Serving: Let the sauce chill in the fridge for a couple of hours for optimal flavor melding.
- Pairing: Always consider what you plan to serve with it. The sauce can enhance seafood, sandwiches, and salads alike.
Storage Tips
To maintain freshness, store the remoulade sauce in an airtight container in the fridge. It should last for about one week. If you notice any off odors or changes in texture, it’s safest to discard it. Remember, the fresher, the better!
Nutrition Information
commander’s palace remoulade sauce recipe nutrition facts
Serving Suggestions
This sauce pairs beautifully with many dishes. Here are some ideas:
- Fried Shrimp: This classic combo is a winner. Dip your crispy shrimp into the creamy sauce for a burst of flavor.
- French Fries: Upgrade your fries – serve them with remoulade instead of ketchup. You won’t go back!
- Po’ Boy Sandwiches: Slather on some remoulade for a perfect seafood po’ boy. The sauce complements the flavors of the sandwich.
- Grilled Vegetables: Use it as a drizzle over grilled veggie medleys. The rich flavor pairs wonderfully with charred vegetables.
- Deviled Eggs: Mix into egg yolks for a spicy twist on classic deviled eggs. It’ll surprise and delight your guests.
What Other Substitutes Can I Use in Commander’s Palace Remoulade Sauce?
Substituting ingredients can help if you’re low on supplies or adjusting for dietary needs. Here are some options:
- Greek Yogurt for Mayonnaise: Swap mayonnaise with Greek yogurt for a healthier twist. It adds creaminess without all the calories.
- Dijon Mustard Instead of Creole Mustard: If you can’t find Creole mustard, Dijon still provides that tangy mustard flavor.
- Hot Sauce Varieties: If you prefer a different hot sauce, go for a jalapeño-based sauce for a new flavor profile.
- Fresh Herbs for Parsley: If parsley isn’t your style, try dill or cilantro for a different herbal touch.
- Lemon Juice Alternates: Lime juice can be a refreshing substitute for lemon, especially if using it in tropical dishes.
Commander’s Palace Remoulade Sauce Recipe
Equipment
- Large bowl
Ingredients
- 80 medium shrimp peeled, deveined, and boiled
- 1/4 cup Creole mustard or whole-grain Dijon mustard
- 1/2 cup mild yellow mustard
- 2 tablespoons smoked paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon sea salt
- 1/2 cup distilled white vinegar
- 1 cup finely minced green onions
- 1/2 cup finely diced celery stalks
- 1 dash hot sauce like Tabasco or Louisiana-style
- 1/2 cup tomato ketchup
- 2 cloves garlic crushed
- 3 large eggs at room temperature
- Juice of 1 lemon
- 1 1/3 cup light salad oil
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup chopped fresh parsley
Instructions
- Start by assembling all the necessary ingredients. This can help streamline your cooking process. Have your shrimp, mustards, spices, and fresh herbs ready for action.
- In a large bowl, combine the Creole mustard, yellow mustard, ketchup, and distilled white vinegar. Stir them together until they are fully mixed. This forms the flavorful base of your remoulade.
- Now, it’s time to spice things up! Add in the smoked paprika, cayenne pepper, and sea salt. These will give your sauce a lovely warmth. Stir the mixture again until all the spices are well integrated.
- Next, finely chop your green onions and celery. Add these to the bowl. Now, press or chop the garlic cloves and squeeze in the lemon juice. This combination will introduce freshness and a bit of crunch.
- Fold in the boiled shrimp gently. Make sure they are evenly coated with your mixture. This is where the magic happens; the shrimp should absorb all those flavors, so each bite is a delight.
- Taste your sauce. Does it need a bit more salt or spice? Adjust according to your preference. Finally, mix in the Worcestershire sauce and fresh parsley for that extra layer of flavor. Give it one last stir – you’re done!
Notes
- Freshness is Key: Use fresh herbs and ingredients for the best flavor.
- Adjust to Taste: Feel free to tweak the spices to your liking. More heat? Add extra cayenne. Lighter flavor? Cut back on mustard.
- Make Ahead: This sauce can be made a day in advance. It enhances the flavors, making it even tastier.
- Chill Before Serving: Let the sauce chill in the fridge for a couple of hours for optimal flavor melding.
- Pairing: Always consider what you plan to serve with it. The sauce can enhance seafood, sandwiches, and salads alike.
Nutrition
Frequently Asked Questions
Conclusion
Creating your own Commander’s Palace Remoulade Sauce is a rewarding experience. Not only do you end up with a flavorful condiment, but you also get the satisfaction of knowing you made it from scratch.
The zing of mustard, the kick from spices, and the freshness of herbs come together like a culinary masterpiece. It’s a sauce that invites creativity. From shrimp po’ boys to grilled veggies, it adds a spark to every dish it touches.
So, the next time you fire up the grill, whip up this remoulade and watch how it impresses friends and family alike. Trust me; once you try it, you’ll want to have a jar in your fridge at all times! Happy cooking!
