Found Recipe: McCormick’s Remoulade

Shrimp with Remoulade Dipping Sauce_Recipe
The original McCormick’s recipe, served as suggested with boiled shrimp.  (Photo from McCormick’s site.)

My Aunt-Mom turned me on to this terrific and easy recipe for remoulade a few years ago. The recipe on the McCormick’s web site suggests serving it with boiled shrimp, which is how I first encountered it, but it is good in many, many other ways:

  • As the spread on a tuna or salmon burger
  • As a dip for Tom’s Smoked Salmon
  • As a sauce for crab cakes or fried fish
  • As a substitute for ketchup with french fries or onion rings
  • As a condiment for prime rib
  • Tossed with pasta and a few veggies for a quick pasta salad
  • Mixed with eggs yolks and chopped green onions to make the filling for deviled eggs
  • As a sauce for fried green tomatoes, fried zucchini, or really, any deep-fried dish
  • As a dip for crisp fresh veggies, like baby carrots, chilled asparagus, celery sticks, bell pepper rings or green onion stalks
  • Mixed with grated cheese to use as a filling for omelets

My modified version is presented below, and there’s a link to the original at the bottom of the post.

Ingredients and Cooking Instructions

  • 1 cup light mayonnaise
  • 2 tablespoons creole mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cayenne, ground chipotle pepper or smoked paprika
  • 1/4 teaspoon minced garlic

Mix all ingredients in small bowl until well blended.  Chill until ready to serve.

Variation:  use light sour cream instead of light mayo.

IMG_0457
Remoulade ingredients.  I like to used the Zatarain’s creole mustard that the recipe recommends.
IMG_0516
Remoulade is a marvelous sauce for Tom’s Smoked Salmon. Click here for the smoked salmon recipe.
IMG_0479
The remoulade is a great condiment for tuna burgers.

 

To see the original recipe from McCormick’s, click here.

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