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.
Food & Drink
Makes about 1½ cups
Chef Bryan Caswell’s spin on the Cajun classic
photo: Peden + Munk
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
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.
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