Yes, you’re reading correctly – vanilla beans in a remoulade to complement the flavors of shrimp, crab or salmon cakes and fried fish. I know vanilla beans are expensive but I just had to try it as the author/chef Deborah VanTrece said it was hands down the best remoulade for seafood she’s found. Vanilla beans are the best choice for flavoring instead of vanilla extract or vanilla paste because you are using the natural product and thus providing more flavor. Not worth the price though in a remoulade sauce!
The vanilla beans add sweetness and the tarragon gives it an herbal-anise kick. Really nice but a little too sweet for me, even with using no-sugar ketchup. I prefer a spicy remoulade (think horseradish and Creole seasoning). I will save my vanilla beans for baking!
See: Remoulade Sauces Two Ways and Crab Cakes with a Spicy Remoulade Sauce
I was introduced to this chef during a zoom demonstration by the Cherry Bombe. The Twisted Soul Cookbook is by Deborah VanTrece.
Vanilla Bean Remoulade
- 1 cup light mayonnaise (here in the North it’s Hellman’s)
- 2 whole vanilla beans, split lengthwise and seeds scraped out ( to substitute vanilla extract use 1 tsp. for a large bean and vanilla paste use 1 tsp. for a large bean – or to taste)
- 1/4 cup ketchup (I used no sugar)
- 1/4 cup sweet relish
- 1/4 tsp. fresh tarragon preferred but can use parsley
- 1 tsp. freshly squeezed lemon juice to taste
- pinch of kosher salt
In a bowl combine the mayo and vanilla seeds; let sit at room temperature for 5 minutes. Stir in the rest of the ingredients. Chill until ready to serve. It will keep up to 2 weeks, covered in the refrigerator.
Recipe by cookingwithauntjuju.com
I am with you Judy, I like my Remoulade with a kick.
Definitely – spicy is better than sweet in a remoulade. After watching the zoom class I had to try something in her cookbook that I purchased 🙂
That just sounds wrong to me, too. I prefer a kick of spice with fish. 🍃🌶🐟
Fish and seafood are often rather bland and a sauce/remoulade can really make a difference. I bet most will vote for spicy 🙂
I like adding a few drops of vanilla with anything lobster. However, in my opinion, the amount she’s using sounds a bit too much…
That’s interesting Ronit – I will keep that in mind when I have lobster again. Actually, I used two small vanilla beans and they were a little dried out so I didn’t get as many seeds. I still thought it was too sweet 🙂
So it could have been even stronger…
i have seen vanilla used in savoury recipes before. it’s an unusual choice but i think would be mysterious and tasty.
I don’t recall seeing vanilla in anything but sweet recipes. Maybe if I would cut back on the vanilla and gradually add it to taste, or use the extract or paste instead 🙂
i’ve seen it in magazines. used for fish and meat etc. A bold choice 🙂