Remoulade Sauce

Photos courtesy of Stacy Crumpley.

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.