Pere’s Shrimp Remoulade


Debbie’s grandfather was known to her large extended family as Pere.  He is the inspiration for our signature Bordeaux Blend and served for many years as the comptroller of the Roosevelt Hotel in New Orleans.

The Roosevelt is still a beloved institution and has hosted many a wonderful gathering for New Orleans families, including Debb’s.  Here is an heirloom recipe which celebrates the rich Creole heritage of the Crescent City and its abundant seafood.

Category : New Orleans Favorites



2 large egg yolks

1 cup Creole mustard

1/4 cup distilled white vinegar

Juice of 1 lemon (about 3 tablespoons)

Salt and pepper to taste

2 cups grapeseed oil

1 bunch minced green onions (white and green parts)

1/2 stalk minced celery

4 pounds peeled, cleaned boiled shrimp

6 cups shredded lettuce




In a large mixing bowl, blend the egg yolks, mustard, vinegar, lemon juice, salt and pepper. Add the oil slowly, beating constantly as if you were making mayonnaise. When the sauce has thickened, add the green onions and celery. Soak the shrimp in the sauce for 4 hours in the refrigerator before serving on a bed of shredded lettuce.

*Because this sauce includes raw eggs, it’s best to use it within 24 hours. The sauce can also be made in a blender or food processor. Combine the eggs, mustard, vinegar, lemon juice, salt and pepper in the blender or food processor and blend for 30 seconds. With the motor running, slowly add the oil. The mixture will thicken. Add the green onions and celery and pulse two to three times to blend.

**You can also substitute ½ cup mayonnaise for the raw egg yolks and oil.

 Adapted from The Roosevelt Hotel; New Orleans, LA.



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