11 March, 2022
Remoulade Sauce
Remoulade Sauce
Notes
Serve with shrimp, crab cakes, lump crab, chicken and even French fries.
Ingredients
- ¼ cup of mustard (Creole mustard if available)
- 1 ½ cup of mayonnaise
- 1 ea. tbsp. sweet paprika
- 1 ½ tsp. Cajun or Creole seasoning (low sodium as if possible make your own seasoning)
- 2 ea. tsp. prepared horseradish
- 1 ea. tsp. pickle juice (dill or sweet) or preferably Pellman Pickles
- 1 ea. tsp. hot sauce (preferably Tabasco)
- 1 ea. garlic clove, minced and smashed
Instructions
- ¼ cup of mustard (Creole mustard if available)
- 1 ½ cup of mayonnaise
- 1 ea. tbsp. sweet paprika
- 1 ½ tsp. Cajun or Creole seasoning (low sodium as if possible make your own seasoning)
- 2 ea. tsp. prepared horseradish
- 1 ea. tsp. pickle juice (dill or sweet) or preferably Pellman Pickles
- 1 ea. tsp. hot sauce (preferably Tabasco)
- 1 ea. garlic clove, minced and smashed
- Mix all ingredients in a mixing bowl. The remoulade is better if left for a few hours to let flavors meld.
- Keep refrigerated.