Monday, February 18, 2013

Sauce Remoulade

Remoulade is a tasty sauce invented by those saucy French that tastes great on fish, shrimp and other seafood dishes.  It found a foothold here in the States via New Orleans cuisine, but we thought we’d try it with the Maryland Style Crab Cakes we made recently, and it was a match made in heaven.  Here’s a quick and easy recipe to make your own Remoulade sauce. 

Sauce Remoulade 

3/4 Cup Mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons Dill Pickle Relish
1 Tablespoon Sweet Paprika
2 Teaspoons Prepared Horseradish
1 Teaspoon Creole Seasoning (Tony Chachere’s or similar)
1 Teaspoon Capers, plus a few reserved for garnishing
1/2 Teaspoon Louisiana-Style Hot Sauce
1 large Garlic Clove, minced

Stir all the ingredients together until well incorporated.  

No need to use a food processor here, Remoulade should have some chunks of pickle from the relish and the whole capers in it.  Let the sauce sit for a few hours in the fridge so the flavors can meld.  Serve cold with seafood dishes, chips, raw veggies, etc. 

Here's to a saucy evening! 


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