Saturday, February 22, 2014

Aioli Remoulade Sauce

My amazing vintage Republic of VN platter shop find; it's older than I am!

Aioli Remoulade Sauce

Vietnam hugs the coastline and fresh seafood is omnipresent in the cuisine.  One of my favorite seafood meals of all time is steamed Dungeness crab.  Whenever I've had this eating out, I've been sorely disappointed by the frozen crabs; live crabs steamed at home is so much better, cheaper, and satisfactory.  Every Thanksgiving we eagerly await the opening of Dungesness crabbing season.  The traditional accompaniment for steamed crab is muối tiêu chanh | salt pepper lemon juice.  In my Phamily, we have the custom of eating crab with aioli remoulade.  I'm not sure how this remoulade became my Phamily's preferred condiment perhaps via our years in Hawai'i.  I rarely eat dairy from any species as both me and my daughter have a sensitivity/allergy (no, it's not lactose intolerance, it's not the protein that bothers us, it's probably the free glutamates).  One of the advantages of being in the Bay is access to quality, premium products.  So I do make occasional exceptions for butter especially when it's Spring Hill organic cultured grass-fed butter or Petaluma Creamery organic butter from nearby Marin County.


  • 1/4 cup of butter
  • 1/2 c mayonnaise
  • 1/2 lemon juiced or more
  • minced garlic
  • sea salt

Melt butter in a saucepan on low heat.  Add minced garlic and sauté until fragrant.  Add mayonnaise and blend.  Turn off heat and add lemon juice and sea salt to taste.

Don't worry if your garlic turns green while cooking; it's chemistry, not putrefaction.

Ăn Ngon Lành|Eat Delectably!

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