what is the recipe for the dipping sauce used by tujagues in new orleans

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Request for Question Clarification by rainbow-ga on 27 Jun 2004 11:54 PDT

Hi bobsbar,

Most restaurants are quite secretive of their recipes to protect the
uniqueness of their foods.

Here is an excerpt of their Creole Menu:
"Tujague's six course, table d'hote menu is built around such staples
as savory Shrimp Remoulade and Tujague's own traditional beef brisket
with Creole sauce -- a piquant remoulade sauce flavoring spicy cold
shrimp and succulent chunks of beef brisket boiled with aromatic
vegetables served with horseradish sauce topped off with warm
bread..."

If the sauce you are thinking of is the Remoulade sauce, I can find
you recipes for this sauce, however, it may not have the exact taste
you experienced at Tujague's.

Please let me know if this would interest you.

Regards,
Rainbow

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Clarification of Question by bobsbar-ga on 27 Jun 2004 16:06 PDT

I know that it would be the same as heinz 57 with horseradish.  Owning
a bar, it would be quite expensive making this way.  I was told that
it consisted of ketchup, worchestershire sauce, creole mustard and of
course, horse radish.  Can this info help you ?????????

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Request for Question Clarification by rainbow-ga on 27 Jun 2004 22:34 PDT

Hi bobsbar,
I have located two different recipes for Tujague's Remoulade Sauce.
Would this information interest you?
Rainbow

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Clarification of Question by bobsbar-ga on 28 Jun 2004 07:03 PDT

yes

Hi bobsbar,

Here are two different recipes for Tujague's Remoulade Sauce. The
first one does not seem to be the one you want since there is no
ketchup in it. However, I have included it in case you were
interested.

Shut My Mouth
http://www.shutmymouth.com/html/chapter_2.html#TujaquesRemouladeSauce


This one is the one you will want to try:

"Here's the shrimp remoulade recipe from the 131-year-old Tujague's
Restaurant, on Decatur Street in the French Quarter."

Tujague's Shrimp Remoulade
Servings: 6 

 Ingredients:  
1 cup ketchup   
2 tbsp horseradish   
2 tbsp yellow mustard   
2 tsp Worcestershire sauce   
Dash Tabasco   
4 hard boiled eggs, chopped   
2 raw eggs, beaten   

1 gallon water   
1 package crab boil   
3 tbsp salt   
36 large raw shrimp   
Shredded lettuce   

Directions: 
Mix the first seven ingredients in a glass bowl. Chill in
therefrigerator 4 hours. In a large pot, bring the water, crab boil
and salt to a full boil. Add shrimp. When the water returns to the
boil, turn off the heat and let the shrimp sit for 5 minutes to absorb
the seasonings. Drain the shrimp, cool and then peel them. Place 6
shrimp on a plate lined with shredded lettuce and
top with 4 tablespoons of the sauce. Repeat 5 more times. Serves 6.  


Sources:
Gumbo Pages
http://www.gumbopages.com/food/app/remoulade.html

Goodlooking Cooking
http://www.goodlookingcooking.co.uk/recipe-other-Dlz12XK3.html

ChileMasters 
http://chilemasters.tripod.com/shrimp-remoulade.html

CD Kitchen
http://www.cdkitchen.com/recipes/recs/435/Tujagues_Shrimp_Remoulade48690.shtml


My colleague larre-ga says this about the above recipe:

"I've both tasted the original at Tujague's and used this recipe,
using creole mustard. It tastes virtually the same as the original. I
played with the ingredients each time I made it a just a bit. A drop
more of this or that until my own taster said "bingo"."
Note:Use pasturized eggs, since they are left raw in the recipe.


Search criteria:
Tujague's dipping sauce
Tujague's "Remoulade Sauce"
Tujague's Shrimp Remoulade


I hope the information provided is helpful. If you have any questions
regarding my answer please don't hesitate to ask before rating it.

Best regards,
Rainbow