Chef Bayou’s Creole Remoulade Sauce Recipe

Chef Bayou’s Creole Remoulade Sauce Recipe
Makes about 2 cups

Serve this delicious Creole Remoulade Sauce as a dip for cooked shrimp or as a sauce for fried chicken cutlets. Best if made a few hours ahead, covered, and refrigerated. Store in the refrigerator for 3 – 4 days.

1 cup of ‘real’ mayonnaise
2 tablespoons lemon-olive mustard, Creole mustard or other whole grained mustard
2 tablespoons ketchup
3 – 4 tablespoons green onions, finely chopped
1 shallot, finely chopped
1 tablespoon flat leaf parsley, finely chopped
3 cloves garlic, minced
2 teaspoons Louisiana style hot sauce (Trappey’s Louisiana Hot, Tabasco, or your favorite hot sauce)
Sea salt and ground pepper

Add everything to a bowl and mix well. Taste, and then season with salt and pepper. Add more hot sauce for a real kick. If it is too hot, tone down with a spoonful or two of mayonnaise. Cover with plastic wrap and store in the refrigerator until ready to use.

Cook's Notes:
I like to add a tablespoon or so of pure horseradish puree(prepared horseradish)for an extra kick. If you want a real jolt, use my Gator Sauce Recipe instead!

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