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

Chef Johnny Earles
Recipe by Southern Living March 2005

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Recipe Summary

prep:
10 mins
chill:
1 hr
total:
1 hr 10 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Criolla's Restaurant, Santa Rosa Beach, Florida

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