Ruth’s Garlicky White Remoulade from Louisiana Eats!: The People, the Food, and Their Stories by Pop
Randy was kind enough to share some recipes with me from his mother’s Plaquemines Parish family, the Hingles. Standardized, commissary versions of the remoulade and creamed spinach (to follow) can...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Airtight container
Ingredients
- 2 green onions, minced
- 3 tbsp. parsley, minced
- ¼ tsp. Tabasco sauce
- 3 tbsp. lemon juice
- ½ tsp. Lea & Perrins Worcestershire sauce
- 4 oz. Zatarain’s Creole mustard
- 3 cloves garlic or to taste
- 1 15-oz. jar Hellmann’s mayonnaise
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