BY ROBB WALSH - TEXAS - APRIL/MAY 2013
We just got back from yet another trip down South to Nashville. Every time we go, we discover something new. Last time I was intrigued about a magazine I found on a local newsstand called Garden & Gun. A fabulous magazine that it staunch with everything that matters in the South. So….food is not exception. We love this recipe we found by Chef Bryan Caswell, a spin on the Cajun classic.
(Makes about 1½ cups)
Chef Bryan Caswell grew up on Cajun remoulade, the spicy mayonnaise usually made with Creole mustard. He gives it a different spin with the Sriracha remoulade he serves at his slider restaurant, Little Bigs. When I make Sriracha remoulade at home, I usually cheat and start with a bottled mayonnaise. Here’s an easy version of Caswell’s recipe.
1½ cups mayonnaise
1½ tsp. chopped shallot
1 tsp. chopped garlic
2 tsp. freshly squeezed lime juice
2 tsp. freshly squeezed grapefruit juice
2 tsp. freshly squeezed orange juice
3 tbsp. Sriracha sauce
1 tsp. salt
¼ tsp. Worcestershire sauce
1 tbsp. chopped fresh cilantro
In a mixing bowl, combine mayonnaise, shallot, garlic, citrus juices, Sriracha, salt, and Worcestershire.
Stir in the cilantro just before serving.