Cajun Rémoulade

Photo: Hector Sanchez; Styling: Buffy Hargett Miller  

Use any leftovers of this piquant condiment as the secret sauce to your favorite fried fish or burger, or as a dressing for hearty salads and slaws.

This recipe goes with Crab-Stuffed Catfish Fillets with Cajun Rémoulade

Yield: Makes 2 cups
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes


Ingredients

  • 1/2 cup dill pickle relish, drained
  • 1/2 cup mayonnaise
  • 1/4 cup diced yellow onion
  • 1/4 cup diced celery
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons ketchup
  • 3 tablespoons yellow mustard
  • 2 tablespoons minced garlic
  • 2 tablespoons Creole mustard
  • 2 tablespoons prepared horseradish
  • 2 tablespoons fresh lemon juice
  • 3 dashes of hot sauce
  • Table salt
  • Freshly ground black pepper

Preparation

  1. Process first 13 ingredients and salt and pepper to taste in a food processor 30 to 40 seconds or until finely chopped. Serve immediately or chilled. Refrigerate in an airtight container up to 3 days.
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