— Unknown (via felicefawn)
(Makes about 1½ cups)
Chef Bryan Caswell grew up on Cajun remoulade, the spicy mayonnaise usually made with Creole mustard. He gives it a different spin with the Sriracha remoulade he serves at his slider restaurant, Little Bigs. When I make Sriracha remoulade at home, I usually cheat and start with a bottled mayonnaise. Here’s an easy version of Caswell’s recipe.
1½ cups mayonnaise
1½ tsp. chopped shallot
1 tsp. chopped garlic
2 tsp. freshly squeezed lime juice
2 tsp. freshly squeezed grapefruit juice
2 tsp. freshly squeezed orange juice
3 tbsp. Sriracha sauce
1 tsp. salt
¼ tsp. Worcestershire sauce
1 tbsp. chopped fresh cilantro
In a mixing bowl, combine mayonnaise, shallot, garlic, citrus juices, Sriracha, salt, and Worcestershire.
Stir in the cilantro just before serving.
Why can’t Whole Foods be across from my office? I’m in dire need of some Steaz. And maybe some soup. Yeah, definitely some soup.
He who works with his hands and his head is a craftsman.
He who works with his hands and his head and his heart is an artist."
— St. Francis of Assisi (via pureblyss)
— F. Scott Fitzgerald, Benediction (via it-struck-me-that)