Louisiana Remoulade Sauce

LOUISIANA REMOULADE SAUCE

I know you're looking at this recipe and saying, “Really, Nathan? A sauce? That's the best recipe you could do this week?” And in my own defense, normally I wouldn't post such a simplistic thing. But seeing as how I adore this sauce – I made three batches of the stuff just this past weekend and drizzled it over everything from rice to ravioli – I thought it was appropriate for today's posting. Unlike its French cousin (which is basically a glorified tartar sauce), Louisiana Remoulade Sauce is filled with a depth of flavor and spiciness that can add loads of flavor and color to a dish. Better still, it is much easier to prepare than a French Remoulade - which requires you to first make a time-consuming, homemade mayonnaise by gradually whisking oil, drop-by-drop, into a bowl of egg yolks. The Louisiana Remoulade Sauce skips that step entirely, often being ketchup- or oil-based, rather than mayonnaise-based. And perhaps best of all, the sauce can be made entirely in the pitcher of a blender providing for fast preparation and easy clean up.

makes about 2 cups

¾ cup vegetable oil

¼ cup ketchup

¼ cup freshly squeezed lemon juice (about 2 lemons)

½ cup (½ of a medium) yellow onion, peeled and diced

¼ cup (½ of a medium) red bell pepper, seeds and ribs removed, diced

6 cloves garlic, peeled and minced

2 tablespoons prepared horseradish (optional)

½ cup scallions, white and light green parts chopped

¼ cup fresh flat-leaf parsley, chopped

2 tablespoons Creole mustard

2 teaspoons paprika

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon Cayenne pepper

In the pitcher of a blender, combine the vegetable oil, ketchup, and lemon juice. Pulse to thoroughly mix. Add in the onion, bell pepper, garlic, and horseradish. Process until the mixture forms a smooth purée. Scrape down the sides of the pitcher with a rubber spatula as needed. Add the chopped scallions and parsley, followed by the mustard and paprika, pulsing the machine to thoroughly combine. Season with the salt, black pepper, and Cayenne pepper.

Transfer the Louisiana Remoulade Sauce to a nonreactive container and cover. Store in the refrigerator for up to 1 week. Serve chilled or at room temperature.