Cajun Remoulade Sauce

Remoulader's Note:

Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 18 oz

• 2 cups mayonnaise
• 2 tablespoons catsup
• 2 tablespoons creole mustard or 2 tablespoons cajun mustard or 2 tablespoons deli style mustard
• 1 tablespoon fresh parsley (chopped )
• 1 tablespoon cayenne pepper (1 tsp for mild)
• 1 tablespoon lemon juice (freshly squeezed)
• 2 teaspoons prepared horseradish
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon celery salt
• 1 teaspoon paprika

Directions:

1. Mix all ingredients well in a mixer.
2. If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
3. Refrigerate overnight.
4. I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.

Reviews

[Katy O.]

This recipe was easy to make and delicious! I used old bay instead of celery salt like the one review said and this sauce is better than the ones i've had in restaurants! Thanks for a perfect condiment with seafood!

[Dirty Bird]

I have made this approx. 20 times, each time topped on grilled Bacon Wrapped Collosal Shrimp. Have served at beach in mexico, tailgating, large family gatherings, and private dinners. Every time, the response is "Oh My God." The sauce is off the charts! Works well to substitute Old Bay Seasoning in place of celery salt.

[highcotton]

Just wonderful, Remoulader! I made it to serve with dinner tomorrow nght. But after letting it chill a couple of hours and then tasting it, there was no way I could wait that long! Made sandwiches with nothing but squishy-soft bread, a little mayo, thick slices of home-grown tomatoes and a generous amount of the sauce. Heavenly! Although my family is really into spicy foods, I decided to be a little conservative and start out with just a tsp. of cayenne. Just as I suspected, the result could only be called "mild" if a Cajun was defining the term. lol We thought it was the perfect amount of heat for a sandwich spread or any other cold dish, like Shrimp Remoulade. I'm going to add a little more when serving with fried shrimp or crabcakes. But I think anyone with more sensitive tastebuds should cut way back on the cayenne initially and add more cautiously. Thanks again for sharing this recipe! It's going straight into our cookbook of family favorites.