Crevettes Remoulade

Remoulade 10
Originally uploaded by rwaldron

A few weeks ago, I set out on a mission. My mission was to create the perfect remoulade. I began with several recipes that I had found that I liked. Being as a remoulade recipe is usually not much more than a list of ingredients It was fairly easy to combine the different recipes.

I began my synthesis by converting all ingredient measurements into a common unit. In this case, I used the tablespoon. I then normalized each ingredient in each recipe to a unit volume. Once I had obtained the unit volume, I rate each recipe on a scale from 1-10. I then proceeded to create a weighted average for the volume of each ingredient to placed into the remoulade based off of the rating I had assigned it. I then tweaked the ingredients as needed when assembling the sauce. the recipe is as follows (all volumes are listed in tablespoons unless otherwise noted; 16 tablespoons = 1 cup):



Ryan's [Soon to be] Famous Remoulade

Ingredient	Volume (TabS)
Creole Mustard	18-20
Celery (minced)	12 (3 ribs)
Scallions (minced)	5 (or more if needed)
Paprika	2
Salad Oil	16 (or more if needed)
White Tarragon Vinegar	8 (or more if needed)
Horseradish (prepared)	2 (or add more mustard)
Tomato Paste	2 (add as needed/desired)
Parsley	3
Salt	0.3 (i.e. 1 teaspoon)
Garlic	1 clove
Worcestershire	5 dashes
Yellow onion	4 (i.e. 1 quarter onion)

Process all non-oil ingredients in a food processor. Slowly drizzle in oil to emulsify. Makes 5 cups.
You can then marinate shrimp in this sauce over night and sever over a bed of lettuce or in mixed greens. Also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).




Enjoy!