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
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!
Chris
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