Remoulade
Remoulade is a mayonnaise-based condiment from France usually served with fish, beef and fries. Classic French Remoulade is similar to Tartar Sauce but tends to be a bit spicier with the use of Tabasco, Mustard and Horseradish. Another style of Remoulade, with the addition of Ketchup became popular in New Orlean’s. We love both with Crab Cakes, onion rings or just about anything fried.
Remoulade
Ingredients
Remoulade – New Orlean's
- ½ cup (103 gr) Hellman’s Regular Mayonnaise
- 2 TBSP (30 gr) French’s Ketchup
- 1 TBSP lemon juice
- 2 TBSP (4 gr) fresh parsley finely chopped
Remoulade – Classic French
- ½ cup (103 gr) Hellman’s Regular Mayonnaise
- 1/2 TBSP (8 gr) Dijon mustard
- 1 tsp. prepared horseradish
- 1/2 tsp. dill pickle juice
- 1/2 tsp. Tabasco hot sauce
Instructions
- Mix all ingredients and cover in the refrigerator until serving.
- It is easy enough to make either Remoulades more or less spicy. Add cayenne to the New Orlean's style to kick it up, reduce the Tabsco or add anchovies for more depth to the Classic French.
Notes
The Classic French Style Remoulade pairs well with:
- Home made onion rings and Nipozzano Reserve Chianti Rufina
- Crab cakes and Unoaked Chardonnay