Remoulade Sauce

We bought some huge crab cakes at our local meat market the other day and I mixed up a quick remoulade sauce to serve with them along with a green salad tossed with creamy mustard dressing (click here for that recipe). Such a nice, delish, easy meal!

I make 2 versions of this sauce (both are also good for dipping grilled or baked shrimp into) depending if I want to use mustard or horseradish, they're both good...

version 1 - mix together:
1 cup mayo
a couple tablespoons whole grain mustard
a couple tablespoons ketchup
a dash of lemon juice
a dash of worcestershire sauce
a dash of paprika
black pepper to taste

version 2 - mix together:
1 cup mayo
1/4 cup ketchup
2 tablespoons (more or less to taste) creamed horseradish
dash of lemon juice

my "green" salad using all green-colored veggies

Two-Bean Salad with Mustard Vinaigrette

2 garlic cloves

1/2 teaspoon salt

1/4 cup red wine vinegar or cider vinegar

1 Tablespoon Dijon mustard

1/2 teaspoon pepper

3/4 cup extra-virgin olive oil

1 can black beans, drained and rinsed

1/2 pound haricots verts, roughly chopped

3 ribs celery with leaves, chopped

3 carrots, chopped

1 yellow bell pepper, chopped

1/2 red onion, chopped

1 tomato, chopped

1 jalapeno, seeded and finely chopped

1 1/2 cups fresh corn kernels (about 2 ears)

1. Mash garlic and salt using a mortar and pestle or small bowl and wooden spoon. Transfer to a medium bowl and whisk in vinegar, mustard, and pepper. Add olive oil in a thin stream, whisking continuously.

2. Meanwhile, bring a large pot of water to a boil; blanch haricots verts until crisp-tender, 2 to 4 minutes. Drain and shock in a large bowl of cold water.

3. In a large bowl, mix haricots verts with remaining ingredients. Drizzle vinaigrette over salad and toss. 

10 servings. Per serving: 422 calories, 3g protein, 41g fat, 15g carb, 291mg sodium

My notes: I did not mash garlic and salt, just used a teaspoon of chopped garlic instead. I made the dressing in my cruet thing that has lines on the side for vinegar and oil - just put in all the ingredients and shake it up. I left out the bell peppers, onion and jalapeño and didn't miss them. This has lots of flavor with all the other veggies, salt and pepper. I bought haricots verts (small thin green beans) in a microwavable bag, cooked them for 2 minutes and then ran under cold water. Lastly, I used frozen corn and it worked just fine. Canned corn kernels would be softer and not add the crunch like fresh or frozen. 

Creamy Mustard Salad Dressing

I adapted this recipe from Martha Stewart - I make my own mustard vinaigrette and then add a splash of cream (not 3/4 cup like her recipe calls for). It's really really good, we put it on so many things!

I use a salad dressing cruet/bottle with a lid from the grocery store - I think it's from Good Seasons maybe? Following the lines on the bottle I add dijon mustard and a little white vinegar to the first line, add a splash of water, then some olive oil. Shake that up, then add a splash of cream and season with salt and pepper. Shake until well blended, taste and adjust seasonings. If you don't have one of these jars I'll guess and say I use a couple Tablespoons dijon, a couple Tablespoons white vinegar, 1 Tablespoon water, and 1/3 to 1/2 cup olive oil. I have no idea how much cream, I literally just pour a splash in.

Keep refrigerated; the oil thickens when it's chilled though so bring it to room temp before serving. If I'm in a hurry to use it I just put it in a cup of warm water until it loosens up. Shake well.

Mmmmmm this is one of my favorite salad dressings to make...try it!

The other day I posted about making steak fries with burger patties and a salad tossed with this dressing, click here to check that out.

bringing the dressing up to room temp
in a cup of warm water.