Martha has one for Herb Remoulade that might be similar. https://www.marthastewart.com/1049682/herb-remoulade

Sounds French, maybe, via NOLA.

Sauce rémouladeAccording to Larousse Gastronomique, rémoulade is 250 ml (1 cup) of mayonnaise with 2 tablespoons mixed herbs (parsley, chives, chervil and tarragon), 1 tablespoon drained capers, 2 finely diced cornichons and a few drops of anchovy essence (optional).[2]
Some recipes use chopped anchovy fillets. The rémoulade used in
céleri-rave rémoulade is not the same as the remoulades discussed in
this article, but is instead based on a simple mustard-flavoured vinegar
and oil dressing spiced with salt, pepper, and chopped green herbs.[5] Rémoulade is classified in French cooking as a derivative of the mayonnaise sauce.

Thanks, Martha and mercurygirl. Yes, it was somewhat like that (Martha's and the first one in your post, mercurygirl), but no cornichons, chervil, or tarragon. I believe it did have a green onion, but no mustard. It had other herbs, but I can't remember what they were, other than parsley, and it used pre-made mayonnaise.

Here's another one. Now you've got me curious, what other herbs would work. Dill, chives?

For the Quick Remoulade:

1/3 cup fresh parsley - chopped

1/3 cup green onions - both white and green parts - chopped

¼ cup capers with some caper juice

1 clove garlic - minced

1-cup commercial mayonnaise

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

Blend the parsley, green onions, capers and garlic in a blender or food processor.

Add mayo, olive oil, lemon juice and mustard. Give it a whirl to blend well.

Remove from blender and chill in refrigerator until you are ready to serve. Paula Deen says this will last for a couple of weeks in the refrigerator if covered and stored properly.

I bought some cookbooks at an estate sale. They are the junior league "River Road" from Baton Rouge. One has one printed in it and one had a newspaper clipping both are almost the same.

Shrimp Remoulade

4 tablespoons horseradish mustard

1/2 cup tarragon vinegar

2 tablespoons catsup

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 whole clove garlic

1 cup salad oil

1/2 cup finely minced green onions with tops

1/2 cup finely minced celery

Mix all ingredients together in blender. Pour over cook shrimp. To be really delicious, the shrimp should marinate for at least 4 or 5 hours Serve cold on lettuce Makes 2 1/2 cups sauce.

The newspaper recipe

The one out of the paper adds to the above ingredients.

1/2 cup dill pickle, finely chopped.

1/4 cup minced parsley.

Mix vinegar, mustard, pepper, paprika, catsup and clove of garlic, mashed well. Add oil, beating thoroughly and then add green onions, celery, pickle and parsley. Chill. This sauce will keep for many weeks if refrigerated. The more it stands the better the taste.

ETA: Ernst seems to be a restaurant in New Orleans (or was).

"River Road Recipes" is from 1959 and "River Road Second Helpings" is from 1976. The newspaper clipping did not have a date on it.

Celery is a good addition, maybe just the leaves.

Thank you, Sherry. Yes, traditional remoulade is tomato-based, but this one wasn't, and I believe it came from Ernst's restaurant sometime in the 50s. The ones I can find with the new google search are from a current restaurant called Ernest's, which makes a mustardy-vinegary one.

Mercurygirl, your last one sounds like it would work if I added chives and left out the last three ingredients. Thanks!

I guess I don’t think of catsup as tomatoes,lol.

No prob. Ernst Cafe is still in business. Maybe you could contact them. I see remoulade on the menu, although on the whole, it seems to have departed from the traditional.

http://www.ernstcafe.co/

I know what you mean, Sherry, but it's the sugar (or sweetener) in catsup that's the problem for me with regular remoulade right now.

Mercurygirl, that's an idea!

https://www.google.com/search?q=sugar+free+catsup&oq=sugar+free+catsup&aqs=chrome..69i57j0l5.6051j0j8&sourceid=chrome&ie=UTF-8

I definitely think of ketchup as tomatoes, but not in a good way. I use it only to make a cocktail sauce for shrimp, and I do not call it remoulade.

I do not like cornichons or tarragon either and would leave those out as well. I do grow a lot of chives, and I grow parsley in the winter (it won't do well in the summer here). For me, parsley and celery leaves are not that different, and I often substitute celery leaves for parsley. I hate it when they remove the leaves for the grocery store, but I can find it with leaves at the farmers' markets.

I had a kind of tartar sauce in Rio that was very different from what I normally have had, and eventually I was able to recreate the recipe. It does not have dill in it even though I love dill.

Just trying to help writersblock recreate one from the era. Here is another from "River Road" (the first one) copy right 1959, last printing 1968. (no catsup) (I would have to cut down)

Remoulade Sauce

A Shrimp Dip to Serve 100 People

1 1/2 cups vinegar

3 6-ounce jars Mister Mustard

1 can paprika

1 jar horseradish

Salt and pepper to taste

1 quart olive oil

4 bunches of green onions, finely minced

1 big bunch parsley, finely minced

Combine vinegar, mustard , paprika, salt, pepper , and horseradish. Mix well. Add olive oil and beat vigorously. Lastly, add green oinion and parsley. This makes enough sauce to serve 100 people as a cocktail party shrimp dip.

It is amazing how many variations are called "remoulade". To me remoulade is mayonnaise with just enough catsup to turn it pink seasoned with various spices.

Here is the recipe I use when I make Crab Louis:

Louis Salad Dressing: (for seafood salads)

2/3 cup mayonnaise
1/3 cup chili sauce (medium)*
2 green onions, minced
2-3 tsp lime or lemon juice
1 tbsp prepared horseradish
dash of hot sauce or cayenne, to taste
1 tsp Worcestershire sauce (optional)

Combine all ingredients and mix well.
*It is best if you make your own chili sauce - if you buy it, make sure it does NOT contain tomato - that is not an ingredient in this dressing although it is an ingredient in the salad.

This is probably not what you are looking for, but it does not have tomato in it, and I make it fairly often. I frequently substitute chili sauce for ketchup in recipes, as I always have chili sauce on hand but seldom ketchup.

I'm confused.......chili sauce if purchased (and not an Asian sweet chili type) is always tomato based. And all the recipes I turn up for chili sauce include some sort of tomato product - tomato sauce, tomato paste, fresh tomatoes, roasted tomatoes, etc. And if it is substituted for ketchup.......also tomato based......how can it not have tomatoes in it????

I've tried all my search magic, and couldn't find it either, but I did find this John Besh recipe, no tomatoes, and it sounds really good.

https://www.foodandwine.com/recipes/chilled-shrimp-with-remoulade

Gardengal, I'm confused also. Any chili sauce I have seen or any chili sauce recipe has a catsup base.

https://www.google.com/search?q=chili+sauce+recipe&oq=chili+sa&aqs=chrome.2.69i57j0l5.6448j0j8&sourceid=chrome&ie=UTF-8

Thanks, Sherry, but those sugar-free catsups all have stevia, erithrytol, sucralose, or something like that and I'm not comfortable with any of them. I'm old enough to have heard, "Oh, this sweetener is better" way too many times now.

Gardengal, I'm confused, too. My parents much preferred chili sauce to ketchup and we always made a big batch every year when we went to pick tomatoes at the u-pick. But it sure started with lots and lots of tomatoes.

Thanks for the recipes, Lars. I'll definitely give your tartar sauce a try since sweet pickles are also off the table for now.

Plllog, that recipe sounds great.

Thanks again, everyone.

Yeah writersblock, this is on my favorite thing shrimp and cajun or creole. I hear you about the fake sugar. I don't do it either. I didn't read the recipes, because I wouldn't know what to look for. Personally, I think if a person can have any sugar the original sugar is the best, even though you would probably want to cut it back to what people USED to eat. I have though, already pulled enough for ME for quite awhile! I hope you find what you are looking for.

Gargengal, "chili sauce" is an old time name for a ketchup-like sauce. It usually has chopped onions and other enhancements, but there isn't chili in it. Speculation out there says it was so called for adding to chili (in the way that some people put ketchup in chili). So far as I know, no one really knows why it's called that.

Have you searched white remoulade?

La Victoria brand chili sauce has no tomato in it. If you get chili sauce in Mexico or Texas, it will not have tomato in it. I will post recipes for chili sauce later, and they consist mainly of Guajillo, Ancho, and Pasilla chilies, which are dried chilies that are then simmered slowly in water with garlic and perhaps some oregano, and that is about it. Chili sauce to me means chilies - tomato sauce is something else, and I might call that pasta sauce, but I will not call it chili sauce.

If you've not had chili sauce that did not have tomato in it, then you do not know what you are missing.

Around here if you say chili sauce, this is what you mean. Whether you make it from scratch or buy it.

https://www.target.com/p/heinz-chili-sauce-12oz/-/A-13651988?sid=1367S&ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BEssentials%2BShopping_Local&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9012718&gclid=EAIaIQobChMI0rjOnJrX3QIVhInICh0IjAIuEAQYASABEgJ96fD_BwE&gclsrc=aw.ds

Basically, seasoned catsup.

Thanks, everyone. Yes, I've tried that, CindyMac, thanks.

The chili sauce from my parents' early days also had perceptible little chunks of celery and onions--the texture was different than catsup in addition to the seasonings, although these days it has become pretty much just catsup with different seasonings.

IME, Lars, American recipes that call for chili sauce usually mean the red stuff. With recipes from other countries it's different, of course. What you call chili sauce we'd call pepper sauce or hot sauce around here,, depending on the heat, or <name of pepper> sauce, so this is very interesting.

^^ Exactly!! "seasoned catsup" is what is typically sold labeled as chili sauce here....with no bow to any ethnicity (no Thai sweet chili sauce, no Mexican chili sauce, no Indian chili sauce). Heinz Chili Sauce

Add a few more seasonings to it and you have the base for cocktail or seafood sauce.

Here's a link to my chili sauce recipe. It actually does look fairly red when it is complete, even though the dried chilies look almost black. I do not consider this chili sauce to be hot, as all of the chilies are mild.

This why the garden threads really want the scientific names. Everyone’s common names can refer to who knows how many different plants!

I'm with Writersblock on the naming, and totally agree with Sherry's point. :)

Thanks for the recipe, Lars. I'll definitely try it.

And yeah, Sherry, even within a relatively small area we get into a lot of confusion on the FL Gardening forum, where people just 100 miles away from each other mean something entirely different.

I've always been confused by the fact that the early settlers here called the wild papayas "paw paws," even though a variety of real pawpaws does grow on right across the river on the mainland.

Well, I bookmarked it as Lars' Chili Sauce

My recipe and method is similar to Lars. No tomato, though I do add a roasted tray of garlic/tomato/onion to the blender that has some of my chili sauce, maybe a 1/4 cup left behind to make a ketchup with a bit of Worcestershire, celery seed etc and some fresh horseradish.

It is due time to make another batch. Twice a year....

These pics are from January 2018. We call the chili sauce 'flavor bombs'. I make a paprika at the same time by drying out the dried pepper mix. (they need to be softened and dried again) unfortunately to soak, clean, and remove the stems and seed cavity.

So worth it for such good flavor and quality like no other....

I just need to up big time the amount while at it. We go through it so fast.

4 am and just got home from work.

I often add tomato to my enchilada sauce, but I make it Yucatecan style, which includes achiote paste as well. You can buy canned enchilada sauce that is essentially chili sauce and without tomato. Better to add the tomato yourself as you like it.

The sweet ketchup base sauce is what I call Memphis or Southern style BBQ sauce, and I do not like it at all. I never buy BBQ sauce except perhaps Japanese style, which is slightly sweet but not overbearing. I do buy Okonomiyaki sauce, but the Terikayi sauce that I have bought was also too sweet for my taste. I'm getting pretty far from New Orleans here now, though. Last night we watched New Orleans, the First 300 Years again on PBS, and it made me want to go back to NO. I used to go there every year, either for Mardi Gras or New Year's, when I lived in San Francisco because I had good friends there that I visited. I only went a couple of times when I lived in Texas.

Thanks, sleevendog and Lars. Yes, around here green enchilada sauce is more popular than red, for whatever that's worth.

Ketchup is another topic I have questions on, but not right now. It's funny how quickly I've lost all cravings for sweets. I allowed myself a few berries if I wanted them a few times the first week, but I don't even care about those now. It would be great if one side effect of all this is to make me like all those French folks who much prefer cheese to what we think of as dessert.

Interesting! I never put tomato in enchilada sauce, though I often make them "homestyle" which is Northern (flour tortillas) and baked in a dish.

Well, I must say that when I lived on a ranch in far eastern AZ, most of the Mexicans around that area were from the Sonoran border area, usually around Agua Prieta or Nogales.

They didn't make enchiladas much (gorditas much more often), but when they did it was with a red sauce like most Americans expect.

My preference is green enchilada sauce and flour tortillas instead of corn. I think I see a Costco run this week for roasted chicken. A single bird is usually good for soup and enchiladas.

In Mexico, green enchiladas are called "Enchiladas Suizas", which means Swiss style. I like those also, but they are not my first choice.

I always thought enchiladas suiszas was not only green sauce, but also sour cream mixed in?

I've been roasting for a few weeks now. Today a couple trays of home grown and Hatch chilis. And a tray of tomatillo, onion, garlic and chilies for a green sauce. I make it on the mild side with a kick....I can always break off a frozen chunk of flat-packed pureed chilis and add that. I plan to start a fermented Hatch chili sauce like last year.

Back to the original post and search...if the recipe was on the internet at one time I bet it is still there somewhere. May have to dig deeper. Go back many pages right off the bat. I found an old tamale recipe I thought was gone forever. (the bright colored lettering on a black background with dancing American flags, lol).

My most favorite green sauce is a guarded secret from MamaEmpanada in NYC. It has no dairy but is milky, spicy and thin and so much flavor. Excellent with shrimp. I may have cracked the code with the help from a friend that grew up in Ecuador. His family uses just the cilantro stems and a few leaves of romaine lettuce or any mild green with a white thick rib. It stretches the sauce (still very spicy) but the mild greens do not take away from the pepper flavors.

I lived in NewOrleans a few year back in the day...where I met DH. We both worked in restaurants and knew many of the chefs that are now well known. The 'Mama' sauce is very NOrleans style if I add some roasted garlic. No tomato or tomatillo in that one. Also good with a bit of horseradish and half a roasted poblano. NOrleans uses a lot of green pepper that we don't care for so I substitute fresh poblano.

Mama sauce uses lime but lemon and some zest is good.

I'm so jealous of your pepper haul, sleevendog! I only have room for one hot and one sweet pepper.

Yes, I'm sure I could find the recipe in the wayback machine, but you need to know the site and be able to make a guess at the date for that. Google's new search algorithms are simply terrible. So many things that used to come up near the top in results that don't show at all, no matter what terms are used, even if you go through all 19 or however pages of results.

Well, I'm more than curious and hope you find it. I do like trying new sauces and always looking for more ideas. I just searched briefly and saw a few recipes to try leaving out the ketchup. Never has been a 'standard' NewOrleans remoulade. Inventive chefs like to try a new riff. Celery hearts including the leaves is a pretty common ingredient.

Fortunately lobster and steak became the bbq menu at our last gathering. They were a good price so a few of us picked up a half dozen each. I did a shrimp and sausage app but the shrimp were not so good. (a bit mushy in texture) ...would have been a shame to have purchased 5lbs. When I do shrimp for a crowd I just buy a 5lb frozen block and thaw myself. The pound I bought were fresh, never frozen, but not great.

I buy a 10lb box of Hatch from NewMexico every year. This year I ordered an early harvest box and a late harvest just delivered Friday. Both with coupon codes so it is about 3 dollars a lb and so worth it for the all Winter salsas and sauces from roasted frozen.

I met the delivery guy in the driveway, from Jamaica, "that smells SO good !!, lucky you!"...peppers poking out the side aerating holes. : ) They last easily a couple weeks and start turning red. Lots of time for roasting/smoking/dehydrating/fermenting.

HatchChiliStore.com

Google's new search algorithm is heavily weighted for mobile sites to come up first. If you're searching for older sites that aren't mobile optimized--i.e., where all the good information rather than flashy graphics is--you're SOL. You can't even do an exact quote anymore. And the smaller search sites are now using Google's search engine and are pretty useless. It's a dreadful state of affairs, indeed.

Lars, Enchiladadas Suizas is a particular dish, like Crepes Florentine. A whole leaf spinach and mushroom crepe isn't Florentine. The green in Suizas comes from tomatillos.

Writersblock, The sour cream is usually mixed in, but i've also seen it blobbed on top. That might just be a way of catering to the people who don't want the cream.

Suiza is a restaurant created dish, with a sauce of chilis, tomatillos and crema or sour cream (though some use a bechamel instead, which I think is too heavy but the flour probably makes it easier to keep from breaking), over white tortillas with a chicken filling. It's called Suiza because of the dairy base.

The Wayback Machine is beta testing site search, and you can apply for access to the test site at support@archive.org

The page it was on may be gone. I got Google to cough up this thread as the top hit, but nothing else relevant. ETA: Okay, that's a Houzz artifact. They've got the thread on the browsing links so a lot of GW pages come up too.

Thanks for the hatch URL, sleevendog, and it's about time for the wayback machine, plllog. I'd like to believe google doesn't find because it's gone, and it's possible that's true, but the new google just doesn't find a whole big lot of things that are still there, alas.