Wednesday, May 14, 2008

Sauces from the Naman's....

Manager 1 needed a mayo-based spread for po-boys, and who would be the po-boy experts if not the Mobile Naman's? If any of you camera bunnies have a picture, let's post our caterin' cousin here!

I know he brings the remoulade sauce every year, and there is a scramble for it as a meat dip. Kathy is going to send me the reunion goodies Naman's provides for us every year. We're spoiled. I bet you want to be a Vowell, too. Don't blame you.

remoulade sauce:

1 cup creole mustard
3 cup mayonnaise
2 tbsp worcestershire
1 tbsp lemon juice
2 tsp granulated garlic
2 tsp horseradish

mix all ingredients together and wisk until blended smooth.
you can refridgerate for up to 3 or 4 weeks.

rayford sauce:

3 cups mayonnaise
1 cup sour cream
4 oz horseradish
1 bu green onions (chopped fine)
2 tbsp worcesteshire sauce
1 tbsp granulated garlic
1 tsp salt & pepper
2 dashes tobasco

west indian coktail sauce:

2 cups mayonnaise
2 cups ketchup
2 tbsp horseradish
1 med onion ( chopped finely) use food processor if neccessary
1 med bell pepper ( chopped finely) same as above
1 tbsp granulated garlic
1 tbsp worcesteshire
1 tbsp lemon juice
2 dashes tobasco
1 tsp salt & pepper

So how did those po-boy's go, Manager 1?


manager1 said...

I used the remoulade sauce and they were the best ever!!!!But I am not competing with the already established Vowell Cooks!

Lizzie RePass said...

Oh my goodness! I made shrimp remoulade yesterday with this recipe and it was sooo good...made me feel like I was back in New Orleans, maybe eating at Galatoire's. Yay for food memories!!!

manager1 said...

Tell me how you did it!

Lizzie RePass said...

All you have to do is make that remoulade sauce, then boil, peel, and chill your shrimp and then put it over some lettuce! But if you want to do it exactly like Galatoire's...their recipe is right here: