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.
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:
Recipe
New Orleans’ La Petite Grocery combines spiced ice cream and local root beer to create spoonfuls of nostalgia
Recipe
A Charleston chef’s childhood favorite gets an Italian twist
Recipe
When the season ends, jar up the South’s favorite stone fruit for an easy dose of summer sweetness all year long
Trending Stories:
Land & Conservation
The future of conservation in the South just got a little bit brighter—and not just for salamanders
Land & Conservation
The mounds may look insignificant, but they’re the craftsmanship of local crustaceans called lawn lobsters
Arts & Culture
The drawls are receiving a lot of flak across the internet, but a North Carolina linguist argues they’re actually pretty accurate