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Remoulade

Print Recipe
Course Side Dish
Cuisine American, European, French

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
Keyword Horseradish, Ketchup, Lemon, Mayonnaise, Tabasco