Galatoire’s Rémoulade Blanc

Name: Galatoire's Rémoulade Blanc
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 1 cup mayonnaise; 2 tbsp. Creole mustard; 2 tbsp. dry white wine; 1 1 ⁄ 2 t tbsp. fresh lemon juice; 1 tbsp. grated horseradish; 2 tsp. minced parsley, plus more; 1 ⁄ 4 tsp. cayenne; 1 ⁄ 4 tsp. freshly ground white pepper; 4 scallions, minced; Kosher salt, to taste; 2 lb. medium cooked shrimp, peeled and deveined, tails removed, chilled; 1 ⁄ 2 head iceberg lettuce, thinly sliced

Serves
serves 2-4

INGALLS PHOTOGRAPHY

Inspired by a rémoulade served in New Orleans' Galatoire's, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe. This recipe first appeared in our April 2014 issue with Keith Pandolfi's story Special Sauce.

Ingredients

1 cup mayonnaise
2 tbsp. Creole mustard
2 tbsp. dry white wine
1 ¹⁄₂t tbsp. fresh lemon juice
1 tbsp. grated horseradish
2 tsp. minced parsley, plus more
¹⁄₄ tsp. cayenne
¹⁄₄ tsp. freshly ground white pepper
4 scallions, minced
Kosher salt, to taste
2 lb. medium cooked shrimp, peeled and deveined, tails removed, chilled
¹⁄₂ head iceberg lettuce, thinly sliced

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Instructions

Step 1

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.

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.