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:
Recipes
Karl Worley’s Family Reserve Biscuits
The Biscuit Love chef shares his go-to recipe
Food & Drink
The 6151 Richmond Pie
A berry-and-liqueur cheesecake tribute to the Golden Girls
Food & Drink
Summer Strawberry Pie
The freshest berries make this stunning blue-ribbon pie sunshine by the slice
Trending Stories:
49
Slideshow
Food & Drink
Forgotten Southern Recipes
From pear salad and tomato pudding to vinegar pie and bacon crackers, we’re more than ready for these old-school classics to make a comeback
18
Slideshow
Arts & Culture
Party Like a Vanderbilt
A new exhibition at the Biltmore in Asheville shows Southern hospitality at its finest
13
Slideshow
Food & Drink