White Remoulade

Because I had a couple pounds of peeled shrimp leftover from a boil last week, I decided that there was no better way to gentrify those leftovers than in a nice remoulade. So I went in search for a bottle of Arnaud's Creole Remoulade but none was to be found in the Red Stick. After visiting 3 stores, I decided, "F*ck it. I can make this sh*t myself."

And I did, and it was embarrassingly easy and absolutely delicious. I decided to make white remoulade because something about the ketchup aspect of red remoulade turns me off. What I love most about this recipe is that there is a 99% chance that everything you need is already in your refrigerator. (So none of that making a special trip to Whole Foods for $13 worth of saffron which you need all of a 1/4 teaspoon of). This recipe is adapted from Fr. Tom's, with a few adjustments - most notably the addition of horseradish:

White Remoulade

• 1 cup mayo
• 1/2 cup creole mustard
• 1 tbs prepared horseradish
• 1 clove of finely minced/pulverized garlic
• 2 tbs fresh lemon juice
• 1 tsp worcestershire
• 1 tsp Tabasco
• 1 pinch ground red pepper
• Salt and pepper to taste

Whisk all ingredients together. Done. Don't be afraid to adjust the amounts to your own personal tastes. It will not hurt my feelings. Maybe add some sliced green onions. Go wild.

Then, take bread from Dong Phuong, slice lengthwise, and scoop out some of the interior with your fingers. (Eat crumbs straight from hand or give to that goose that you have been raising for foie gras). Toast bread for 1 minute. Remove bread and slather both sides with remoulade. Add cold shrimp, a little more remoulade, sliced avocado, tomato, and mixed greens. Do not forget to season the avocado and tomato with salt and pepper.

Voila.