Skip to main content

A Never Forgotten Secret Southern Sauce

By
Today we made crawfish n' shrimp cake poorboy sandwiches and topped them with a sauce known only as Never Forgotten Sauce. Found in landlocked areas of the South like Nashville, Memphis and Atlanta it resembles a remoulade in appearance but is different. Remoulades contain, egg, lemon juice and dill. They are more tart than Never Forgotten sauce which is sweet and spicy. It is a great compliment to crawfish, crab cakes, catfish, salmon, veggie burgers, hamburgers, chicken and  ham and cheese sandwiches. Use it as a dipping sauce for fried shrimp(so yummy), fried oysters, even fried potatoes.

People in the South have their own personalized versions of this sauce. Here is mine.

You will need-
1/4 cup extra virgin olive oil
1 cup mayonnaise
2 garlic gloves
5 larger green onions
2 tablespoons chili powder
1 teaspoon Worcestershire sauce
1/4 tsp black pepper
1/8 cup  stone ground mustard
1/4 cup hot sweet mustard
2 tsp balsamic vinegar
several dashes hot sauce to taste

Mince the green onions and two cloves of garlic. In a jar add all the ingredients and shake well.
Refrigerate overnight to let the flavors meld. I always keep some on hand as it brings everyday sandwiches up a notch.
Until next time..


Comments

Jen Baumer Ponderings said…
Can't wait to try this one!!!!!!
March 14, 2016 at 9:22 AM
Post a Comment

Popular posts from this blog

How to Restore Old Brass Without Losing Patina

By
Brass is really trendy right now. Much of the home decor brass commercially available is cheaply made and will not retain it's beauty long. But brass made in the first quarter of the 20th century and earlier, develops an exquisite patina. Assuming of course that it has had reasonable care throughout it's long life. Sometimes, a good piece of brass will have just a tiny bit of verdigris, that is the crusty blue green stuff caused by oxidation and tells you corrosion is setting in. I see this a lot on furniture with brass mounts, lamps, chandeliers and light fixtures. Most brass tutorials give directions only on bringing brass back to it's super bright finish. Many antique dealers restore brass to it's bright finish, removing the patina and then apply a commercial solution to darken it again. I can always spot those. They never look quite right. There are some pieces that devalue when you remove the patina.  Natural patina enhances the beauty of a piece, like this cl...
Post a Comment
Read more

Antique Wardian Cases

By
When I moved into my present city apartment, a mere 680 square feet,  Things had to serve a purpose. No longer could this antique wardian case hold trinkets for display, it had to be functional. So I gave up a rather large chunk of my micro kitchen to grow fresh herbs. I figure it is a fair trade off. I have a full spectrum vita light shining on the plants and they seem to do quite well in there. I adore wardian cases, terrariums and the like. They were a fixture in the Palace of Versailles like the one above, and later the Victorians made great use of them when it was discovered that they could successfully transport rare species of plants home from  around the globe. I thought I would share some pinned photos of various styles.. Imitation cases are usually zinc and plexiglass ,like this one I spotted at a local market. You can tell the age of a real one by the thickness and color of the glass.The glass will most often be 1/4 inch to a 1/2 inch. They are alw...
1 comment
Read more

Southern Bacon and Crawfish Cornbread Dressing

By
Imagine you are dining outside at Blake Shelton's house this Thanksgiving and deep frying some big turkeys. A crawfish dressing would probably be on the menu. Deep fried turkeys and outdoor dining on Thanksgiving day is very popular in the South. And while people don't wild catch crawfish like they did a century ago, crawfish are always popular on the menu. Here I have  paired it with bacon, corn, mirepoix,and jalapenos to give you a dressing with real local flavor. Here is what you need: 5 cups crumbled cornbread 1 1/2 lbs  boiled crawfish tails ( frozen is fine) 10 ounces bacon, cooked and coarsely crumbled 12 ounces yellow corn 1 1/2 cups chopped yellow onion 1/1/2 cups chopped celery 1/1/2 cups green red and orange bell pepper 1 jalapeno ( optional) 2 eggs beaten 2 cups chicken stock salt, thyme, and sage to taste. Fry your bacon until it is ready to crumble, remove from pan and set aside. Saute the mirepoix, (onions ,peppers and celery) corn and jala...
Post a Comment
Read more