Game Day Provisions 101: Avocado Remoulade

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Avocado Remoulade

Avocado Remoulade is a wonderful finishing sauce that’s perfect to serve over a batch of Cajun Shrimp Nachos but look to this highly flavored item to perk up many recipes ideal for game day & beyond. Try it over Shrimp Po’ Boys in place of the Sweet Pickle Remoulade or accompany with Beer Battered Cajun Fried Catfish. It’s particularly good dolloped over warm-from-the-oven Cajun Shrimp Crostini as well. Learn how to make a delicious sauce that may be used for a number of entertaining needs.

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makes 1 1/2 cups

The Basic Fundamentals

Prepare just before serving to insure the brightest color. 

1 {9-oz} avocado, peeled & diced
2/3 cup sour cream
4 tsp fresh lime juice
2 tsp Creole mustard
1 garlic clove, cut into pieces
1/4 cup fresh cilantro leaves
1 scallion, cut into pieces
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp ground red pepper

Pulse all of the ingredients in the food processor until smooth. Use as directed.

The Extra Point

Slather the sauce over toasted wheat bread & layer up a delectable BLT.

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{helpful advice}

How To Juice Fresh Limes

Limes can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. They are also good for holding the bright color desired when accompanied with foods that have a tendency to change once sliced as in the case for avocados. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the limes in half for juicing. Extracting it from the citrus is simple when the correct tool is used.

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The Technique

 When fresh lime juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lime halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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