I have posted a few remoulade recipes in this blog so far. This version is a basic standard French white remoulade. Remoulade sauce has a broad range of bold flavors that go very nicely with crawfish and lettuce greens.
This recipe makes 2 to 3 servings!
Place 1/2 cup of mayonnaise in a mixing bowl.
Add 3 tablespoons of dijon mustard.
Add 4 tablespoons of minced bermuda onion.
Add 2 tablespoons of chopped capers.
Add 3 tablespoons of finely chopped cornichon pickles.
Add 3 cloves of finely minced garlic.
Add sea salt and white pepper.
Add 2 pinches each of:
Add 1 tablespoon of minced Italian parsley.
Add 1 to 2 pinches of cayenne pepper.
Add 1 pinch of paprika.
Add 1 tablespoon of lemon juice.
Mix the ingredients together.
Refrigerate the remoulade till it is needed.
Crawfish Remoulade on Romaine Hearts:
Shell 15 to 20 poached crawfish tails and save one whole poached crawfish for a garnish.
Cut a romaine heart into several thin wedges.
Place the romaine wedges on a plate.
Sprinkle some thin sliced onion over the stalk ends of the romaine.
Place some very thin sliced plum tomato over the romaine stalks.
Spoon the remoulade over the romaine and tomatoes.
Place the crawfish tails on top of the remoulade.
Place the whole poached crawfish garnish on top of the remoulade.
Place a couple of lemon slices on the plate.
Sprinkle some julienne sliced green onion around the remoulade and crawfish.
Sprinkle a few capers on the remoulade.
This is a pretty salad as well as a great tasting one! Yum! ... Shawna