What Is Lafitte Sauce?

Have you ever wondered why some restaurants serve their food with a spicy sauce called Lafite?

What exactly is Lafite sauce?


The name Lafite comes from the French word for bayou lafite and the English word for spice taste.

This sauce was created by chef Paul Prudhomme at Commander’s Palace restaurant in New Orleans.

He named his signature hot sauce after the restaurant because he wanted to give customers something special.

This sauce has become a staple at many Louisiana restaurants.

It’s also served at other places around the country.

In fact, it’s even sold in grocery stores

What Is Lafitte Sauce Made Of?

Lafitte sauce is a Louisiana style hot sauce made from Tabasco peppers, vinegar, salt, sugar, garlic, cayenne pepper, and other spices. It was created by Chef Paul Prudhomme, who later became famous for his New Orleans restaurant K-Paul’s Louisiana Kitchen.

How To Make Lafitte Sauce

To make Lafitte sauce, you’ll need:
1/2 cup white vinegar
3 tablespoons kosher salt

Method

Lafitte sauce is a classic Louisiana Creole dish. It’s typically served with shrimp, but it’s delicious on anything from fried catfish to ribs. This recipe calls for a combination of red wine vinegar and white vinegar. Red wine vinegar adds a bit of sweetness while white vinegar gives it a tangy flavor. Once you’ve got your ingredients ready, you’re ready to get started. First, combine the two vinegars in a bowl. Then, whisk in the salt until dissolved. Finally, pour the mixture into a jar or bottle and store in the fridge.

Step One:

To start, you’ll need to clean the shrimp. Remove any shells and devein the shrimp. Rinse the shrimp under cold running water and pat dry with paper towels. Place the shrimp in a large bowl and toss with 1/2 teaspoon salt. Let the shrimp sit for 15 minutes to allow the salt to penetrate the flesh. Drain the shrimp and pat dry again with paper towels.
Step Two:
Answer: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and saute until golden brown, about 3 minutes per side. Transfer the cooked shrimp to a plate lined with paper towels.

Step Two:

Heat 2 tablespoons vegetable oil in another large skillet over medium-low heat. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the curry paste and cook, stirring constantly until fragrant, about 1 minute. Add the coconut milk, fish sauce, sugar, soy sauce, and lime juice and bring to a boil. Reduce the heat to low, cover, and simmer until slightly thickened, about 10 minutes. Season with additional fish sauce if desired. Serve the soup topped with the fried shrimp.

Step Three:

Toast the sesame seeds in a dry skillet over medium heat, shaking the pan occasionally, until lightly golden, 3–5 minutes. Transfer to a plate to cool. In a small bowl, whisk together the cornstarch and water until smooth; set aside. Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the pork and stir-fry until cooked through, about 5 minutes. Remove from the wok and drain on paper towels. Pour off any excess oil from the wok and wipe clean. Return the wok to the stovetop over medium-high heat and add the scallions, carrots, and celery. Stir-fry until softened, about 4 minutes. Add the cabbage and broccoli and continue to stir-fry until heated through, about 2 minutes. Add the reserved sauce and toss well to coat. Divide among serving bowls and top each serving with the toasted sesame seeds.

Step Four:

To make the dressing, combine the vinegar, soy sauce, sugar, garlic, ginger, and pepper flakes in a blender and blend until smooth. Set aside. Combine the lettuce, cucumber, radishes, cilantro, and mint in a large salad bowl. Drizzle with the dressing and toss gently to coat. Serve immediately.

Step Five:

To make the dressing, combine 1/2 cup olive oil, 2 tablespoons white wine vinegar, 3 teaspoons Dijon mustard, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Whisk well to mix. Add 1 tablespoon minced shallot and whisk again. Let stand 10 minutes to allow flavors to develop. Stir in 1/3 cup extra virgin olive oil and 1/3 cup vegetable oil. Makes about 1/2 cup.