Criolla Rémoulade

This is the classic mayonnaise-based rémoulade, sparked with a touch of seafood seasoning.


Makes 1 1/2 cups

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Chill: 1 Hours


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


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.