This sauce works well with any fish where you would use tartar sauce. It is especially good with shrimp, fired fish, crab cakes, or salmon cakes. The sauce originated in France, and is widely used in New Orleans. There are 3 versions here for you.
Classic Remoulade
1 cup mayonnaise
¼ cup Creole mustard
¼ cup chopped sweet pickles
2 Tablespoons capers, drained
2 teaspoons Worcestershire sauce
2 teaspoons horseradish
2 teaspoons anchovy paste
1 teaspoon Old Bay seasoning
1 Tablespoon minced fresh parsley
1 teaspoon paprika
Complicated instructions – mix together, cover and chill for at least one hour. Can last up to one week.
Citrus Remoulade
1 cup mayonnaise
¼ cup Creole mustard
¼ cup chopped sweet pickles
1 Tablespoon lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons horseradish
2 teaspoons anchovy paste
1 teaspoon Old Bay seasoning
1 Tablespoon minced fresh cilantro
1 teaspoon paprika
½ teaspoon grated lemon rind
Mix together, cover and chill for at least one hour. Can last up to one week.
Creole Style Remoulade
¼ cup lemon juice
¼ cup cider vinegar
¼ cup yellow mustard
¼ cup horseradish
2 teaspoons paprika
½ teaspoon salt
½ teaspoon fresh ground black pepper
Dash ground red pepper
2 Tablespoons ketchup
1 cup organic canola oil
½ cup finely chopped celery
½ cup finely chopped green onion
Whisk together the lemon juice, vinegar, mustard, horseradish, paprika, salt, peppers, and ketchup.
Gradually whisk in oil until thickened.
Stir in celery and onion.
Cover and chill at least one hour.
