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Simple Remoulade Sauce 

 

This versatile sauce is equally at home with chicken and beef,

 

 

although it's usually associated with seafood.  And that, of course,  is

 

 

crab cakes.  This sauce tends to keep well when stored in a container

 

 

with a tight-fitting lid.

 

 

 

 

 

 

 

 

Like tartar sauce, remoulade sauce starts with mayonnaise.  But unlike

 

 

tartar sauce, it has a lot more ingredients.  And those usually depend

 

 

on the area of the country in which it's made.  My remoulade sauce

 

 

always has horseradish in it because I like the zing.  We also grow it, so

 

 

it's always handy.

 

Remoulade sauce can also be used on:

•  Fried green tomatoes

 

•  Roast beef

 

•  Fried fish

 

•  Hot dogs and hamburgers

 

•  French fries

 

•  Fried pickles

 

•  Shrimp

 

•  Lobster

 

•  Great on a po' boy sandwich

About the Ingredients:

•  Mayonnaise-Use your favorite brand

•  Vinegar-Apple cider is best for this recipe.

•  Worcestershire sauce

•  Mustard-Plain prepared mustard is best.

•  Parsley-Fresh

•  Onion-Spring onions

•  Celery-Fresh, not dehydrated

•  Horseradish-Fresh or prepared in a jar.

•  Paprika-Smoked 

•  Sea salt

•  Hot sauce-Start with a tiny amount.

 

 

Simple Remoulade Sauce

 

 

 

Ingredients

•  1 cup mayonnaise

 

•  1 Tbsp vinegar

 

 

•  ½ tsp Worcestershire sauce

 

•  1-2 Tbsp prepared mustard

 

 

•  1 Tbsp finely chopped parsley

 

•  1 Tbsp finely chopped onion

 

•  1 Tbsp finely chopped celery

 

•  1 Tbsp prepared horseradish

 

•  1 tsp paprika (smoked if you have it)

 

•  ½ tsp sea salt

 

•  Hot sauce (start with a little)

Instructions

1. In a medium bowl, whisk together the first 4 ingredients; add the

 

 

   remaining ingredients and blend well.  Add more mayonnaise, a

 

 

   teaspoon at a time, if the mixture seems too stiff.

2.  Spoon into a jar with a tight-fitting lid.  Refrigerate at least 2 hours.  

Options

•  By adding 2 teaspoons of Creole (or Cajun) seasoning and

 

   substituting Creole mustard for the prepared mustard you are

 

   creating Louisiana style remoulade sauce.

 

KEYWORDS

best remoulade sauce, best remoulade sauce, remoulade sauce

      

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