Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar.
All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings.
If you do any traveling around Louisiana you'll find that it seems like almost everyone has their own "secret recipe" for this sauce. It's served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It's also awesome as a substitute for ketchup with french fries.
- 1 1/4 cups mayonnaise
- 1/4 cup mustard (Creole mustard if possible)
- 1 Tbsp sweet paprika
- 1-2 teaspoons Cajun or Creole seasoning
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice (dill or sweet, your preference)
- 1 teaspoon hot sauce (preferably Tabasco)
- 1 large clove garlic, minced and smashed
Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Celery Root Remoulade Salad here on Simply Recipes
Crab Cakes with Vanilla Remoulade - from Leite's Culinaria
Pan Seared Salmon with Avocado Remoulade here on Simply Recipes
Shrimp Po Boy here on Simply Recipes