BlogHer

Thursday, February 28, 2013

Remoulade Sauce




Remoulade. Also known THAT SAUCE. Also known as excuse-me-waitress-could-you-bring-me-another-gallon-of-this-stuff-so-I-can-dip-my-entire-life-in-it sauce.



I know. That was nasty of me to keep you in suspense for it. Seriously, how could I give you a recipe for a bloomin' onion and leave out the most important part? I guess I'm just obnoxious like that. 


This is probably my favorite dip ever. Whenever somebody gets it with their meal when we go out to eat, I always make sure I sit by them and dip everything I can find in it. I'm talking french fries. Chicken tenders. Quesadillas . Onion rings. Burgers. Broccoli. Tree bark. Pencils. Twinkies. Anything is edible with this stuff!

Okay, maybe not Twinkies.

Oh, and don't forget my favorite... crab cakes! I'm going to be obnoxious again and keep you in suspense for the recipe.


So, there are a lot of variations you can do here. Replace some (or all) of the mayo with sour cream for a creamier version. Use some mild chili sauce instead of ketchup for a great flavor. Use pickle juice for a tartar sauce-ish taste or vinegar for a little more neutral flavor. Add more or less horseradish, Cayenne, and Tabasco depending on how much of a kick you want. Add chopped peppers and onions for a chunkier sauce. Really, it's a work of art. No two remoulades need be alike. Just follow your heart, my friends.
Remoulade Sauce

1 cup real mayonnaise (replace part or all of this with sour cream for a creamier version)
1/4 cup ketchup or chili sauce
1 tablespoon pickle juice (or 1/2 tablespoon vinegar)
1/2 teaspoon creole seasoning
2 teaspoons paprika
1/4 teaspoon mustard
1-4 teaspoons prepared horseradish (I like 1 teaspoon when serving with seafood, but more with a bloomin' onion, it's really up to your preference)
1 large clove minced garlic (about 1/4 teaspoon garlic powder)
Salt and pepper to taste
Cayenne pepper to taste
A few drops of Tabasco 
1 tablespoon freshly squeezed lemon juice (especially if serving with seafood)
Optional add-ins: Finely chopped green onion, fresh parsley, celery, tomato, and/or red bell pepper

Mix all together. Keep refrigerated. Serve with seafood, sandwiches, burgers, chicken, fries, onion rings, bloomin' onions, etc. 



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