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.
Food & Drink
Sriracha-Citrus Remoulade
Makes about 1½ cups
Chef Bryan Caswell’s spin on the Cajun classic
photo: Peden + Munk
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.
Related Stories:
Drinks
Fruit Tea Punch
Make your own version of the refreshing Nashville original
Drinks
Mezcal Mule
Passionfruit for sweet, chile for heat, and mezcal for the X factor
Food & Drink
Grilled Peach Toast with Pimento Cheese
Chef Todd Richards blends two Southern classics for a sweet and savory treat
Trending Stories:
Arts & Culture
G&G’s Father’s Day Gift Guide
Eighteen ways to celebrate Southern dads
Travel
Meghan Markle’s Southern Rescue Dog
An abandoned Kentucky beagle ends up among royalty. Plus: Hunt Country tours, summertime drinks, and more
ANNOUNCING
G&G’s Whole Hog Podcast
Listen to the brand new podcast from the editors and tastemakers of Garden & Gun