Inspired by a rémoulade served in New Orleans’ Galatoire’s, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe. This recipe first appeared in our April 2014 issue with Keith Pandolfi’s story Special Sauce.
Galatoire’s Rémoulade Blanc
From SAVEUR Issue #164
Inspired by a rémoulade served in New Orleans' Galatoire's, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe.
Yield: serves 2-4
Ingredients
- 1 cup mayonnaise
- 2 tbsp. Creole mustard
- 2 tbsp. dry white wine
- 1 1⁄2t tbsp. fresh lemon juice
- 1 tbsp. grated horseradish
- 2 tsp. minced parsley, plus more
- 1⁄4 tsp. cayenne
- 1⁄4 tsp. freshly ground white pepper
- 4 scallions, minced
- Kosher salt, to taste
- 2 lb. medium cooked shrimp, peeled and deveined, tails removed, chilled
- 1⁄2 head iceberg lettuce, thinly sliced
Instructions
- Stir mayonnaise, mustard, wine, juice, horseradish, parsley, cayenne, pepper, scallions, and salt in a bowl; stir in shrimp. Divide lettuce between plates; top with shrimp and garnish with parsley.