Louisiana Style Remoulade Sauce
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.
- 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
- 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.