Perhaps the best aspect of this - aside from the rock solid recipe(s) which both v. much are - is just how wonderfully real, down-to-earth this gentleman happens to be. How refreshing.
Ha ha ha!! You'll be happy to know that I've been using tasting spoons for the last decade or so but your comment did sorta make me feel a little like family. (a quick flash of warm & fuzzy) lol
Amazing video with great presentation and simple explanation. And thank you for shine a light on difference between remoulad mayonnaise and remoulad sauce. Well deserved "like" plus u got one more sub. Hope to see more videos with this caliber...
Great video! I can't wait to try it, though I'm trying to find how to make this chilled, thick, greenish remoulade we had with a breakfast plate in Germany. As I'm imagining how egg, mayonnaise and anchovies would taste together, I just don't think it would quite be the kind they made at this German restaurant. Curious if you might know how Germans do it differently?? Lol I can't find it anywhere. I want to say it had more of a dill taste..
They may have pureed dill, parsley or spinach in it to make it green. Sometimes I don't add the anchovy in the initial preparation because if this sauce sits in the fridge for 2-3 days as it's being used the anchovy will permeate the entire remoulade and that's all you can taste. My alternative answer for that problem is to garnish each portion of the remoulade with a little bit of anchovy fillet at the last minute. And no, I don't know of any german versions of this to give you any advice on - sorry.
Thank you chef my respect 👏🏼👏🏼 and I love your actitud, you are not like me, I’m crazy well my work is a insane place, so we all crazy in that kitchen 🤫
Cannot for the life of me find the recipe for Lone Star's Remoulade sauce . Worked at the LBV location in Florida in 2000 and prep cook kept it a secret from everyone , so damn good dipping fries into a ramekin of hidden while working the line.
Ha ha ha !! Well you better make sure that you put some in your's - otherwise it won't be that good - right? LOL. I suppose that it always depends on what you're using it for and what you want it to taste like! Keep in mind, that classic Remoulade does not contain spicy mustard !! LOL.
RML 3000 v I suppose that’s one way of looking at it. Keep in mind that you can always beef up this sauce based on the results you’re seeking. This video represents a traditional approach, not the only approach. Also keep in mind that this sauce is also used in conjunction with other foods and flavoring additives for a variety of preparations. A good comparison would be looking at the brown sauce recipe. By itself, it looks boring and bland but in the big picture of cooking it is the foundation for thousands of not so basic and bland preparations that are practiced around the world. Thank you for your interest.
I think maybe your mixing up tartar sauce with remoulade. I'm not saying that some cooks don't put chopped pickles into their remoulade but it's really only traditional to put chopped pickles into tartar sauce.
san dy you are talking about a Cajun version of this recipe, lots of Cayenne pepper or hot sauce being added that makes it that color. The traditional versions of this recipe look exactly like the recipe shown here.
Thank you. And no, I don't have customers that I serve any of the "foods made on video" too. BTW - If you look at any of the last 300 or so cooking videos here you'll see that I've graduated to tasting spoons to keep all of the cross contamination concerns minimized and mostly eliminated. Thanks for your comment though.
Perhaps the best aspect of this - aside from the rock solid recipe(s) which both v. much are - is just how wonderfully real, down-to-earth this gentleman happens to be. How refreshing.
Thank you for your thoughtful comment
"Lemme lick my finger here.... Mmmmm... Lemme double dip.... Mmmmm"
Hahaha, reminds me of watching every person in my family cook.
Ha ha ha!!
You'll be happy to know that I've been using tasting spoons for the last decade or so but your comment did sorta make me feel a little like family. (a quick flash of warm & fuzzy) lol
Best seafood sauce, good recipe thanks I’ll be trying this one out
When I was watching the video I was thinking to myself, I like this guys attitude. It was refreshing to read the comments below.
TY
The BEST remoulade recipe I have ran across! Thanks so much!
You're very welcome !!
Thank you for a clear and useful video chef!
You have a quite pleasent calm, humble and explanatory style of presentation, which is nice :)
Thank you Lex !
Someone!!! please give a package of 200 taste spoons for this chef.
We have the taste spoons now !! Thank you !!
John Terczak please chef we know how we doing in the kitchen, whit our fingertips 😂🤣😂🤣😂🤫
@@lililili-oz7xd Is that a question?
Amazing video with great presentation and simple explanation. And thank you for shine a light on difference between remoulad mayonnaise and remoulad sauce. Well deserved "like" plus u got one more sub. Hope to see more videos with this caliber...
Thank you and you're welcome AND welcome aboard!!
thank you chef for the videos , they are awesome just like the food
You're very welcome !!
Great video! I can't wait to try it, though I'm trying to find how to make this chilled, thick, greenish remoulade we had with a breakfast plate in Germany. As I'm imagining how egg, mayonnaise and anchovies would taste together, I just don't think it would quite be the kind they made at this German restaurant. Curious if you might know how Germans do it differently?? Lol I can't find it anywhere. I want to say it had more of a dill taste..
They may have pureed dill, parsley or spinach in it to make it green. Sometimes I don't add the anchovy in the initial preparation because if this sauce sits in the fridge for 2-3 days as it's being used the anchovy will permeate the entire remoulade and that's all you can taste. My alternative answer for that problem is to garnish each portion of the remoulade with a little bit of anchovy fillet at the last minute.
And no, I don't know of any german versions of this to give you any advice on - sorry.
He’s the mayonnaise man
Yes i am LOL !!!!
How much mayonaise did you start with? Is there a recipe somewhere?
Yes.
Here's the link to my written recipe and shopping list:
www.raven.directory/?v=0x4xvDXhq2s
Wonderful recipe.
Thank you. It's what I call an "oldie but goodie" lol.
Fantastic all the way around. Love all the videos.
Thank you for your thoughtful comment
Thank you chef my respect 👏🏼👏🏼 and I love your actitud, you are not like me, I’m crazy well my work is a insane place, so we all crazy in that kitchen 🤫
It sounds like you need to change your workplace !! LOL
don,t check the sauce second time with a same finger.
It's my sauce. I'm not serving it to anyone except myself. Is that OK?
Cannot for the life of me find the recipe for Lone Star's Remoulade sauce . Worked at the LBV location in Florida in 2000 and prep cook kept it a secret from everyone , so damn good dipping fries into a ramekin of hidden while working the line.
Well, now you have another remoulade to dip fries in at home !!!
Nice gave a like! Deserved!
Thank you !!
This is a perfect sauce for sweet potato fries.
It's up there!!
was that a double dip finger in the sauce ....and the mouth
Yes, and this food is not being sold and I'm not open to the public. Putting that aside, I'm using tasting spoons these days.
looks yammy, even though i make it very different !!
Cool!!
Excelente, Excelent saludos desde Perú.
YW
I like this guy :)
Thank you for your thoughtful comment
Kitchen hygiene?? He licked his finger and then put it back in the bowl?
Yes, and this food is not being sold and I'm not open to the public. Putting that aside, I'm using tasting spoons these days.
I prefer my remoulade sauce without saliva. Disgusting!
Yes, and this food is not being sold and I'm not open to the public. Putting that aside, I'm using tasting spoons these days.
what no spicy mustard?? otherwise it looks good
Ha ha ha !!
Well you better make sure that you put some in your's - otherwise it won't be that good - right? LOL.
I suppose that it always depends on what you're using it for and what you want it to taste like!
Keep in mind, that classic Remoulade does not contain spicy mustard !! LOL.
If he keeps putting his finger in the sauce,and in his mouth, making a video,imagine what he would do when no one is watching.Bad example.
Jose Gonzalez Sorry, I’ll be more careful. We usually eat the food when no one is watching.
It’s a video for the express purpose of information, for Pete’s sake! Use some common sense.
The only thing that looks good here is the home made mayo. The recipe looks pretty basic and bland
RML 3000 v I suppose that’s one way of looking at it. Keep in mind that you can always beef up this sauce based on the results you’re seeking. This video represents a traditional approach, not the only approach. Also keep in mind that this sauce is also used in conjunction with other foods and flavoring additives for a variety of preparations. A good comparison would be looking at the brown sauce recipe. By itself, it looks boring and bland but in the big picture of cooking it is the foundation for thousands of not so basic and bland preparations that are practiced around the world. Thank you for your interest.
Interesting--hard boiled eggs instead of pickles!
I think maybe your mixing up tartar sauce with remoulade. I'm not saying that some cooks don't put chopped pickles into their remoulade but it's really only traditional to put chopped pickles into tartar sauce.
HMMM, IVE NEVER SEEN REMOULADE WITHOUT A LITTLE ORANGE TINT TO IT.
I've never seen Remoulade WITH an orange tint !! LOL It sounds like you've been looking at remoulade flavored with a little carrot puree ??
san dy you are talking about a Cajun version of this recipe, lots of Cayenne pepper or hot sauce being added that makes it that color. The traditional versions of this recipe look exactly like the recipe shown here.
I can tell it’s tasty, ONLY if he wasn’t sucking on his fingers...🤦🏻♂️
Yes, and this food is not being sold and I'm not open to the public. Putting that aside, I'm using tasting spoons these days.
PLEASE USE YOU SERVSAFE , CERTIFICATION. DONT TASTE FOOD WITH YOUR FINGERS , CROSS CONTAMINATION
We use our fingertips all the way at my place😂🤣😂🤣😂 and the cheap plate cost you no less then 60 dollars 🤫
Use a tasting spoon and not your finger. My god. Disgusting.
Thank you. And no, I don't have customers that I serve any of the "foods made on video" too. BTW - If you look at any of the last 300 or so cooking videos here you'll see that I've graduated to tasting spoons to keep all of the cross contamination concerns minimized and mostly eliminated. Thanks for your comment though.