Found Recipe: McCormick’s Remoulade

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.

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