This is the classic mayonnaise-based rémoulade, sparked with a touch of seafood seasoning.
Yield:
Makes 1 1/2 cups
Recipe from
Recipe Time
Prep:
10 Minutes
Chill:
1 Hours
Ingredients
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
Preparation
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.
Criolla's Restaurant, Santa Rosa Beach, Florida,
March 2005
