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Creole Remoulade


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Creole Remoulade



Yield: 1 Quart – 16 – 2 ounce Servings

Volume & Weighted Measurements

1 cup – 18 oz    Extra Heavy Mayonnaise
1/3 cup – 4.5 oz    Sour Pickles, small diced
2 tbsp – 1.4 oz    Red Onion, small diced
3 tbsp – 2.3 oz    Celery, small diced
1 tsp – 0.6 oz    Garlic, minced
1 tbsp – 0.8 oz    Red Pepper, small dice
1 tbsp – 0.8 oz    Green Pepper, small dice
1 tbsp – 0.7 oz    Scallion, minced
½ tbsp – 0.45 oz    Lemon Juice, concentrated
3 tbsp – 2.34 oz    Shrimp Concentrate
1 tbsp – 0.23 oz    Parsley, minced
1 ½ tbsp – 1.6 oz    Capers
¼ tsp – 0.03 oz    Black Pepper, table grind
¼ tsp – 0.03 oz    White Pepper, ground
1 tbsp – 0.36 oz    Cajun Spice
1/8 tsp – 0.010oz    Cayenne Pepper / pinch


Method of Preparation:

FOR THE DRESSING:

1. Prepare the Remoulade sauce by first cutting all the vegetables and combining them with the mayonnaise in a mixing bowl.
2. Add the lemon juice, seasonings and Shrimp concentrate. Mix it all well. The sauce is ready for service.
3. For service put 2 oz of the Remoulade sauce on broiled fish on a plate and it is ready to serve. Keep the sauce chilled when not using.

Crab Flavor
The highest quality All-Natural Crab Concentrate on the market that can provide the sweet taste, color and aroma of fresh Atlantic Snow Crab. Excellent for creating gourmet crab bisques, soups, chowders, crab cakes, and endless varietes of seafood recipes.

> Crab Flavor Info

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