Galatoire’s Rémoulade Blanc
Inspired by a rémoulade served at New Orleans' famed Galatoire's, this blend of mayonnaise, Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe for rémoulade, but is piquant in a way that is uniquely New Orleans.
Ingredients
- 1 cup mayonnaise
- 2 tbsp Creole mustard
- 2 tbsp dry white wine
- 1 1/2 tbsp lemon juice
- 1 tbsp horseradish grated
- 2 tsp parsley minced
- 1/4 tsp cayenne ground
- 1/4 tsp white pepper
- 4 green onion (scallion) minced
- 1 tbsp Kosher salt
- 2 oz shrimp medium, peeled and deveined, tails removed, boiled, chilled
- 1/2 head romaine lettuce or iceberg, thinly sliced
Instructions
- Stir mayonnaise, mustard, wine, juice, horseradish, parsley, cayenne, pepper, scallions, and salt in a bowl; stir in shrimp. Divide lettuce between plates; top with shrimp and garnish with parsley.
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