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BellaOnline's Cajun & Creole Editor

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Chef Bayou’s Creole Remoulade Sauce Recipe

Guest Author - Sandie Jarrett

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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Content copyright © 2014 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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