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Foodie Friday : Sriracha-Citrus Remoulade

by SirLady on April 19, 2013

Peden + Munk

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.

Sriracha-Citrus Remoulade

(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.

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