Louisiana-style remoulade, great sauce for po boy sandwiches and crab cakes, or a dip for artichokes or fried green tomatoes!

Remoulade Sauce

mayonnaise

mustard (Creole mustard if possible)

Tbsp sweet paprika

Cajun

horseradish

pickle juice (dill

hot sauce (preferably Tabasco)

garlic,

"I am remoulade freak and we loved this recipe!  Only change I made was to add capers...it's a Southern thing."

"Sauce way to salty. Had to throw it out."

"How long does the sauce keep for? Can I make it a few days in advance?"

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 is a great recipe, good for lots of things besides the po-boys, as a dipping sauce for sweet potato fries or onion rings, etc.  Tony's does also make a salt-free creole seasoning, which is  excellent for those of us that have to watch our sodium intake."

"As with every other Simply Recipes recipe I've tried, this remoulade recipe is perfect; it cannot be improved!\r\n\r\nThank you, Elise, for all the work you've put into this resource over the years.  I've been coming here almost since the beginning.  Simply Recipes is my go-to Internet recipe source because you are one of the few people whose judgement in the kitchen I completely trust.  If it's on here, I know it's going to be just right."

remoulade sauce

Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Cost: $16.14 /serving

Author : Elise Bauer

Ingredients

Instructions

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