Louisiana Style Remoulade Sauce

Name: Louisiana Style Remoulade Sauce
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 cup Blue Plate® Mayonnaise; ¼ cup ketchup; 2 tablespoons red wine vinegar; 2 tablespoons Creole mustard; ½ cup chopped green onions; ¼ cup finely chopped celery; ¼ cup chopped fresh parsley; 1 tablespoon minced garlic; 2 teaspoons Worcestershire sauce; 1 teaspoon Louisiana-style hot sauce; Salt, to taste; Cayenne pepper, to taste

Prep Time:

10 mins.

Cook Time:

15 mins.

Yield:

2 Cups

This is Louisiana’s own spicy version of a traditional, mayonnaise-based French sauce. Here in the Gulf South it’s most popular as a condiment with the region’s abundant fresh seafood – chilled boiled shrimp, lump crabmeat salad, crab cakes or fried fish – but it’s also a delicious dipping sauce for fried pickled vegetables.

Ingredients

1 cup Blue Plate® Mayonnaise
¼ cup ketchup
2 tablespoons red wine vinegar
2 tablespoons Creole mustard
½ cup chopped green onions
¼ cup finely chopped celery
¼ cup chopped fresh parsley
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon Louisiana-style hot sauce
Salt, to taste
Cayenne pepper, to taste

Directions

COMBINE mayonnaise, ketchup, red wine vinegar and Creole mustard in a medium mixing bowl and mix well.
ADD green onions, celery, parsley, garlic, Worcestershire, hot sauce, and salt and pepper (to taste), and whisk well.
COVER and refrigerate for at least 4 hours and up to overnight for flavors to fully develop. Sauce can be stored in refrigerator for up to 4 days.