Creole Blonde Remoulade Sauce
Creole Blonde Remoulade Sauce
Rated 5.0 stars by 1 users
Category
Southern Comfort
Cuisine
Southern food
Servings
1 1/2-2 Cups
Prep Time
10 minutes
Cook Time
1
This quick, tangy spicy little side sauce perfect for any Cajun crab cakes, popcorn shrimp, or Po’boy and is a great dip for your Mardi Gras dinner party. This sauce is also great for any-day burgers or sandwiches for an extra pop of flavor!
lollygag
Ingredients
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1. Cup Mayonnaise
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1 Tbsp. pickle juice ( Dill or Bread & Butter)
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1 Tbsp. Horseradish
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3 Tbsp. Dijon mustard or Deli mustard with whole mustard seeds
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1/4 Cup Green onions- trimmed, cleaned and chopped
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2-3 Tbsp. (1/2 Large lemon) Fresh lemon juice
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1 Tsp. Louisiana hot sauce
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1/4 Tsp. Creole seasoning
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1 Garlic clove- peeled and grated to emulsify
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1 1 /2 Tsp. Paprika (smoked or sweet)
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1/4 C. Fresh Italian Parsley (or regular) stems removed and chopped
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Pinch of salt and pepper
Directions
Place all of the above ingredients in a medium bowl and stir well to combine.
Cover or pour into an airtight container and place in the refrigerator for at least 1 hour to allow all of the ingredients to meld together, or store for up to 1 week or until use.
Serve with crab cakes, popcorn shrimp, or your fave Po’boys...or add to your burgers for an extra pop of flavor!
Enjoy!