I snagged some fresh oysters at the coast this morning so now, tomorrow, it's time for oyster po'boys. Never made my own before but loved them from around the Chesapeake Bay area when I was in the navy and from my visits to New Orleans.
Just mixed up a batch from a "authentic Louisiana remoulade" recipe I found online. I want it to chill overnight for the flavors to marry. But it seems awfully sweet to me. I remember the sauce from years ago as having a bit of a bite to it. Am I remembering wrong?
Does anyone have a good - great - remoulade sauce recipe they would be willing to share?
Or what to do to the stuff Imade to juice it up?
Lot's of Bay area members and Louisiana chaps here - - I'm talking to you.