Food & Drink

Sriracha-Citrus Remoulade

Makes about 1½ cups

Chef Bryan Caswell’s spin on the Cajun classic

photo: Peden + Munk


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.


Ingredients

    • 1 1/2 cups mayonnaise

    • 1 1/2 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

    • 1/4 tsp. Worcestershire sauce

    • 1 tbsp. chopped fresh cilantro


Preparation

  1. In a mixing bowl, combine mayonnaise, shallot, garlic, citrus juices, Sriracha, salt, and Worcestershire.

  2. Stir in the cilantro just before serving.

Recipe reprinted with permission from The Hot Sauce Cookbook by Robb Walsh, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.


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