s REMOULADE SAUCE ****
s 
|
s REMOULADE SAUCE ****
s |
|
Ingredients
|
|
||||
|
Instructions Louisiana-style remoulade, great sauce for po boy sandwiches and crab cakes, or a dip for artichokes or fried green tomatoes! *** 9-28-18 very good, instead of tartar sauce for fish cakes, spicier, make it ahead of time so it can blend flavors somewhat *** 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. Prep time: 10 minutesYield: Makes about 1 1/2 cups If you don't have any pickle juice on hand, use a little lemon juice or vinegar. INGREDIENTS 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 METHOD 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
