500BestSquareOysters Remoulade @ Acme Oyster House

Remoulade is more associated with cold shrimp than with hot fried oysters. It’s a measure of the goodness of the sauce that the latter combination works so well. This one is the white, mayonnaise-based French-style remoulade, and it makes a great appetizer at the Acme. It’s usually made with smaller oysters, the better for them to fry up especially crisp. I’ve been served as many as a dozen of them (though not always). With a light appetizer, it serves as a good entree for about $10.

Acme Oyster House. French Quarter: 724 Iberville. 504-522-5973.

||Metairie: 3000 Veterans Blvd, 504-309-4056. ||Covington: 1202 US 190 (Causeway Blvd), 985-246-6155. This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.

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  1. Robert on June 3, 2014

    I believe Remoulade is a dressing not a sauce. It seems this dish has been relegated to a dipping sauce for boiled shrimp. It should always be served on a bed of green iceberg lettuce that has been finely sliced into timey ribbons ( There is a term for this that I don’t recall). Shrimp are optional to the salad with remoulade sauce but add much to the dish. This dish should be served with a appetizer fork.

    Brennans recipe is traditional red, pretty difficult to make properly (much mincing by hand) but is VERY good – with or without seafood!.

    • Tom Fitzmorris on June 3, 2014

      What’s the differnce between a sauce and a dressing? In old-time French restaurants, what we would call a dressing is referred to as a sauce. The old Christian’s used the word that way.

      The main issue with remoulade in New Orleans is whether youre talking about the white or the red kind, which are quite different. The white one is the more French in origin, the red one a New Orleans original. I prefer the red myself.

      Tastefully yours,
      Tom Fitzmorris