A luscious southern-style remoulade sauce (a fancy-spiced flavored mayonnaise.) Use as a dip for my Stir-Fried Blackened Green Beans

My version of an early Creole recipe.
Because of the creamy texture and bevy of assertive ingredients, it’s easier to compare this version to the tartar sauce-like remoulade within classical French cuisine.

Add some cool flavorings such as lemon rind and juice, capers, scallions and some tang from chopped bread & butter pickles. Roasted garlic adds a nice note to the dip! Fabulous on grilled fish too. 

The Method:

• Learn to make a mayonnaise base…. drizzle the oil drop by drop! When lighter in color and emulsified, the oil can be streamed in

• Add half of this mayonnaise to a small food processor and blitz with the remaining flavoring ingredients until well chopped; fold in the rest of the mayonnaise

• I love the flavor of roasted garlic here – see my quick method in the recipe

I hope you enjoy this fabulous sauce/dip!
PS: The Skillet Green Bean are easy, crispy & so tasty!
Karen

Recipe: Skillet Stir-Fried Blackened Green Beans

Roasted Garlic Remoulade Dip with Bread & Butter Pickles

A luscious southern-style remoulade sauce (a fancy-spiced flavored mayonnaise.) Use as a dip for my Stir-Fried Blackened Green Beans

Prep Time: 12 minutes minutes

Total Time: 12 minutes minutes

Servings: 16 tablespoon servings; makes about 1 cup

Author: Karen Sheer a zest for life

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Ingredients

• 1 large egg yolk I use pasture raised
• 3/4 cup neutral oil*
• 1 tablespoon roasted garlic (see recipe below)
• 1/2 teaspoon lemon rind finely grated or chopped
• 2 teaspoon lemon juice
• 2 teaspoons scallions chopped
• 1/4 teaspoon worcestershire sauce
• 1/8 teaspoon smoked paprika
• 1 teaspoon hot sauce your favorite variety
• 2 teaspoons bread & butter pickles chopped
• 1 teaspoon capers drained,
• 1/2 teaspoon sea salt

Instructions

• Place the egg yolk in a quart sized bowl. Place oil in a pyrex measuring cup. SLOWLY drizzle in the oil, drop by drop at the beginning, whisking steadily with a balloon whisk. Do not rush this step!

  The mayonnaise will look creamy and starting to become thick. Whisk while pouring in the oil in a thin stream until emulsified.
• Take half the mayonnaise and add it to a small food processor. Add remaining ingredients (lemon rind through sea salt.) Pulse until all the ingredients are well chopped. Place the mixture with the rest of the mayonnaise into a small glass bowl, mix well and refrigerate. Keeps for 2 weeks.

Easy Roasted Garlic:

• Peel and cut 3 garlic cloves in half. Place in a small skillet with 1/3 cup oil. Place on heat and cook at low heat until just turning golden.Turn over the cloves and cook on the second side until golden and and softened. Remove from the heat. Use when cool, or store in the refrigerator in a clean glass jar. Will last for one week. Chop and measure 1T. for this recipe.

Notes

* With concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.” (Such as safflower oil.)

An EASY Substitute: Yes, you can use store bought mayonnaise (not the same) but acceptable. I do not use mayonnaise with "natural flavorings"... check labels. 

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Asian condiment

CUISINE: Cajun

KEYWORDS: Cajun Remoulade Dip, Updated Cajun Remoulade Sauce

Nutrition Facts

Roasted Garlic Remoulade Dip with Bread & Butter Pickles

Amount per Serving

Calories

95

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

8

g

Cholesterol

 

11

mg

4

%

Sodium

 

87

mg

4

%

Potassium

 

7

mg

0

%

Carbohydrates

 

0.4

g

0

%

Fiber

 

0.04

g

0

%

Sugar

 

0.2

g

0

%

Protein

 

0.2

g

0

%

Vitamin A

 

31

IU

1

%

Vitamin C

 

1

mg

1

%

Calcium

 

3

mg

0

%

Iron

 

0.1

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.