Criolla Rémoulade

Southern Living
This is the classic mayonnaise-based rémoulade, sparked with a touch of seafood seasoning.
Makes 1 1/2 cups


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1 cup mayonnaise
1/4 cup Creole mustard
1/4 cup chopped sweet pickles
2 tablespoons capers, drained
2 teaspoons Worcestershire sauce
2 teaspoons prepared horseradish
2 teaspoons anchovy paste
1 teaspoon Old Bay seasoning
1 tablespoon minced fresh parsley
1 teaspoon paprika


Prep: 10 Minutes
Chill: 1 Hours

Stir together all ingredients; cover and chill at least 1 hour or up to 1 week.

Citrus Rémoulade: Prepare Criolla Rémoulade as directed, omitting capers and parsley. Stir in 1 tablespoon chopped cilantro, 1/2 teaspoon grated lemon rind, 1 tablespoon lemon juice, and 1 teaspoon grated orange rind. Cover and chill as directed.

Created date

October 2003