Wednesday, May 23, 2012

A Remoulade Sauce for All Occasions

Spicy and creamy, goes with almost everything...almost. I served this with Faux Crab Cakes, but we like it on fish, chicken, cheap steak (you don't need anything on a good one), and french fries...or a baked potato...onion rings...a sandwich,see, almost anything.
1/2 cup mayo
1 tablespoon coarse/stone ground mustard
2 teaspoons cream, milk or 1/2 & 1/2
1 1/2 teaspoons prepared horseradish
1/4 of a small onion
1/2 teaspoon parsley
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon ground cayenne
1 pinch salt

Just put all the ingredients in a food processor, blender or a stick blender cup, whirl until smooth. If you don't have any of these handy appliances, simply mince the onion and parsley finely and stir all the ingredients in a bowl or shake in a jar.

Serve chilled. Store in refrigerator for a week.
Faux Crab Cakes so good with remoulade sauce.

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