Chef Bryan Caswell grew up on Cajun remoulade, the spicy mayonnaise usually made with Creole mustard. He gave it a different spin with the Sriracha remoulade he served at his former slider restaurant in Houston, 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.
Sriracha-Citrus Remoulade
Yield: Makes about 1½ cups
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
- In a mixing bowl, combine mayonnaise, shallot, garlic, citrus juices, Sriracha, salt, and Worcestershire.
- 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.Garden & Gun has affiliate partnerships and may receive a portion of sales when a reader clicks to buy a product. All products are independently selected by the G&G editorial team.
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