Aurora Catering's

Peppadew Remoulade Sauce
Yield - about 3 Cups

Ingredients
1 CUP MAYONNAISE
1/2 CUP OLIVE OIL (Chef’s Choice- Standard or Extra Virgin)
1/2 CUP Silver Spring (TM) PEPPADEW MUSTARD  (See Chef's Notes)
2 TSP Silver Spring (TM) PREPARED HORSERADISH (See Chef's Notes)
1/2 CUP KETCHUP
1 TBSP MUSHROOM SOY
1 TSP CAYENNE BASED HOT SAUCE
1/4 TSP SALT
1/2 CUP BALSAMIC VINEGAR

Method
In a large mixing bowl, slowly add olive oil to the mayonnaise, whisking until the mixture becomes firm again. Add all ingredients except the vinegar and whisk until well blended and firm. Slowly add the vinegar while whisking, continue until all vinegar is used and the sauce is firm.

Cover and store in the cooler

Alternate Method
2 TSP FRESH GARLIC (Minced fine)
Add minced garlic to your remoulade sauce, this will make it much more Creole!

Plate Presentation
Serve in a chilled bowl with a spoon to ladle on top of fresh boiled shrimp.

Chef's Notes:

I like using the Silver Spring Prepared Horseradish because it is sold in the refrigerated section of the supermarkets.... Fresh horseradish will loose it's flavor and intensity if it is not kept chilled.  SO, be aware of the ones sold on the regular food isles!  I also find that it is a little more chopped than other brands, so I like the creamy consentaneity of this brand.  To this end, if you don't like the mouthfeel of any of the horseradish, then I would suggest to try Silver Spring's Cream Style Horseradish. It actually has cream added to the product!

If you want a little more spicy horseradish try the Silver Spring Extra Hot Horseradish.  It has extra mustard oil added to the product to give it a BIG kick!!

The Silver Spring (TM) Peppadew Mustard Sauce gives the Remoulade sauce a fruity sweet flavor yet spicy that is easily accepted by shrimp or crabmeat.

If you want to make your Remoulade Sauce from Scratch try this RECIPE.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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