Remoulade Blanc

Pink Horizon • July 23, 2015 • No Comments



1 C mayonnaise
2 T creole mustard
2 T dry white wine
1 1/2 T fresh lemon juice
1 T horseradish, grated
2 t parsley, minced, plus more
1/4 t cayenne
1/4 t white pepper, freshly ground
4 scallions, minced
2 lb Cooked Shrimp, peeled and deveined, tails removed, chilled
1/2 head iceberg lettuce, thinly sliced. I use butter lettuce leaves.
kosher salt


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.

From Saveur magazine:
But I like my photo better!

Match made in Heaven:

Wine: Glass of White

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