Criolla Rémoulade

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Prep Time
10 Mins
Chill Time
1 Hour
Yield
Makes 1 1/2 cups
Chef Johnny Earles Chef Johnny Earles
March 2005
RECIPE BY Southern Living

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

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

How to Make It

Step 1

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

Step 2

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

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