I’m a big fan of remoulade sauce. It seems that you have a good chance of getting remoulade accompanying anything that is labeled as ‘cajun’ in a restaurant. Have you ever had fried alligator with a nice remoulade? No? Then you haven’t lived. I made this specifically to make a meatloaf sandwich. It was delicious. This recipe is adapted from Serious Eats. I followed the recipe pretty closely (which is rare), and I was pleased with the results. It tasted nothing like remoulade I’ve ever had, and it had a nice bite. I just wish I had horseradish to really punch it up.
Ingredients:
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon finely chopped flat leaf parsley
1 tablespoon Tabasco sauce
2 teaspoons whole grain mustard
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon paprika
2 Mezzetta Garlic & Dill Peperoncini peppers, minced
1 tablespoon Mezzetta sundried tomatoes in olive oil, minced
1 dash cayenne pepper
Method:
Combine ingredients and let rest in the refrigerator for an hour so the flavors can blend. 
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