Louisiana-style remoulade, fantastic sauce for po kid sandwiches as well as crab cakes, or a dip for artichokes or fried green tomatoes!
Remoulade (reh-moo-lahd) might be a timeless French sauce, however it is the Louisiana version with which most of us know.
All remoulades are based upon either oil or mayonnaise, and also the majority of Louisiana remoulades also have mustard, garlic, paprika as well as Cajun seasonings.
If you do any type of traveling around Louisiana you’ll locate that it looks like nearly every person has their own «secret dish» for this sauce. It’s served most often with shrimp as well as crab cakes, po child sandwiches and even hen. It’s likewise remarkable as an alternative for ketchup with french fries.
Remoulade Sauce Recipe
If you don’t have any kind of pickle juice available, make use of a little lemon juice or vinegar.
Ingredients
- 1 1/4 cups mayonnaise
- 1/4 mug mustard (Creole mustard when possible)
- 1 Tbsp sweet paprika
- 1-2 tsps Cajun or Creole seasoning
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice (dill or wonderful, your preference)
- 1 tsp warm sauce (ideally Tabasco)
- 1 large clove garlic, diced and wrecked
Approach
Mix all the active ingredients together in a medium dish. If left for a couple of hours to let the flavors blend, the remoulade is much better. Maintain cooled.