Ruth's Garlicky White Remoulade, 11/30/2011

      Randy Fertel{}

      Author "The Gorilla Man & the Empress of Steak"


      A family recipe from Plaquemines Parish with roots in France, this remoulade sauce was changed a bit for Ruth's Chris. In New Orleans there are two kinds of remoulade: the red remoulade which is full of paprika, cayenne, lemon and olive oil which is served at famous restaurants like Galatoire's; and this more classically French one, the garlicky mayonnaise-based, white remoulade. {}{}Best to make ahead of time so that the garlic marries with the other ingredients.{} Zatarain's brand Creole mustard is a key here but if you must, substitute a grainy dark mustard.


      1 15 oz jar of Hellman's mayonnaise

      4 oz Zatarains Creole Mustard (1 small jar 5.25 oz but leave an ounce or so in the jar).

      3 toes Garlic*

      3 Tbs parsley, minced

      3 Tbs lemon

      1/2 tsp Lea & Perrins Worchestershire, and

      1/4 tsp Tabasco

      2 green onions, minced


      *For the garlic, try a couple toes and then adjust.


      Place mayonnaise, mustard, garlic, lemon, Lea & Perrins Worchestershire, and Tabasco in blender (or bowl).{} Blend (or whisk).{} Add minced parsley and green onion and whisk.{}


      Transfer to serving bowl

      Serve over boiled shrimp arranged over chopped or shredded lettuce.