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.
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