Creole Remoulade Sauce

Yield: 2 ½ cups

Ingredients:

2 cups mayonnaise
2 tablespoons catsup
2 tablespoons Creole mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
(or 1 teaspoon dried tarragon, finely crumbled)
½ teaspoon cayenne pepper
1 tablespoon lemon juice, freshly squeezed
2 teaspoons prepared horseradish
1 garlic clove, squeezed through a garlic press
1 small shallot, finely chopped and pressed
1 teaspoon Worcestershire sauce
½ teaspoon celery salt or chopped celery
1 teaspoon mild paprika
1 tablespoon coarsely chopped capers, previously soaked to remove excess salt and then draubed

Directions:

Combine all of the ingredients and mix well. Refrigerate for at least one hour before use.

Recipe Notes:

1. This recipe is relatively mild. If additional spiciness is desired, after all the ingredients have been mixed, add additional cayenne pepper a little at a time.
2. This sauce will keep for up to one week in a refrigerator.
3. This recipe can be used with shrimp or with a seafood cocktail (such as shrimp, bay scallops, and lobster).
4. For a main course, on a bed of shredded iceberg lettuce, add: ⅓ pound cooked, pealed, and deveined shrimp; 1 hard-boiled egg, quartered; ½ avocado, sliced; olives; and, optionally, sliced or cherry tomatoes. Top with a portion of remoulade sauce and serve additional remoulade sauce on the side.

From a member of The St. Louis Herb Society.
This recipe was featured in the August 2022 issue of the Society’s newsletter The Thymes.
To obtain a copy of this recipe click on Creole Remoulade Sauce

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