Saturday, April 28, 2012

Remoulade Sauce

This is a tried and true recipe.  I have tweaked several recipes over the years and this is the one we like.  
  • 2 C. mayonnaise
  • ½ C. chili sauce
  • ½ C. Creole mustard
  • ½ C. green onions, finely chopped
  • ½ C. celery, finely chopped
  • 2 cloves of garlic, minced
  • 2 T. horseradish
  • 1 T. Crystal hot sauce
  • 1 T. lemon juice
  • ½ T. Worcestershire sauce
  1. Combine all ingredients and refrigerate overnight before serving
Tips and Tricks:
  • This is great to make when you are boiling seafood.  Everyone loves it to dip:  shrimp, crawfish, and potatoes.
  • This calls for horseradish, NOT horseradish sauce.  There is a difference.  Horseradish sauce is a milder version and is often found on a shelf in the grocery.  Horseradish is REFRIGERATED and is usually found in the dairy section.
  • I use Zatarain's Creole mustard.  It has the perfect bite that this sauce needs.

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