Smoky Remoulade Sauce
“Laissez les bon temps roulet.” – Louisana saying
This recipe is available on dozens of cooking websites but I found it some years back in an old Southern Living magazine. I use this creole sauce on almost all seafood dishes … shrimp or oysters (cooked any way), almost any fish (grilled, broiled, poached, fried, baked), and even crab cakes.
A good mayonnaise like Hellmann’s is a must for this recipe. Sweet paprika can be substituted but try to use Spanish Smoked Paprika if you can find it.
- 1 cup mayonnaise (Hellmann's Light)
- 1 tablespoon Creole mustard (or whole grain)
- 1 tablespoon horseradish mustard
- 1 clove garlic (paste or minced)
- 1 tablespoon parsley (fresh or dried)
- 1/2 tablespoon lemon juice (fresh or bottled)
- 1 1/8 teaspoon paprika (smoked (spanish))
- 1/4 teaspoon Cajun seasoning (no-salt)
In a small glass bowl whisk together all the ingredients until blended.
Cover and chill 2 hours (or more) before serving. May be stored in an airtight container in the refrigerator for 3 to 5 days.
Serving Size 1 Tbsp
Servings 20
- Amount Per Serving
- Calories 30kcal
- % Daily Value *
- Total Fat 3g5%
- Sodium 115mg5%
- Potassium 5mg1%
- Total Carbohydrate 1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.