Hot Mayonnaise and Couzan Billy's Remoulade Sauce

Posted by Kevin Taylor, the BBQGURU at recipegoldmine.com April 30, 2001

OK..How did I miss this one?? 1000 Island dressing on a Po’ Boy???? Only in Texas I guess!! LOL Just kidding of course! These are two of the two best toppings for an AUTHENTIC Po’ Boy. Give them a try! Enjoy!!

This is actually a topping that is great on scallops, but I did try it on some Po’ Boys and it was outstanding!!

Hot Mayonnaise
1 large egg
1 teaspoon Dijon mustard
1 tablespoon hot sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon black pepper, coarsely ground
1/4 teaspoon red pepper flakes
1 cup olive oil

In food processor, add everything except oil. Process until smooth…about 30 seconds.

With motor running, slowly add oil. Mixture will thicken. Refrigerate until ready.

This is a more traditional topping found in Cajun country…

Couzan Billy’s R?moulade Sauce
1/4 cup Creole mustard
2 tablespoons paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1/2 cup tarragon vinegar
1 1/2 cups scallions, minced
1/2 cup celery, minced
1/2 cup parsley, fresh, chopped
1 1/3 cups olive oil

Combine all ingredients except oil in food processor. Process for 30 seconds.

With motor still running, slowly add oil. Cover bowl and let stand for 4 hours at ROOM TEMP.

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