Becci's Remoulade Sauce

I make this all the time because we use it on Salmon and Crab cakes as well as Fried Green Tomatoes. It is the perfect compliment to these plates and lends a little tang and spice to them. For me, it has replaced tarter sauce. I think it has more life to it and a richer flavor profile with more “ going on”!

Remoulade originated it France, but of course we as Americans got ahold of it and “kicked it up a notch”.

Simple to make and it will keep in your frig for several days. A great condiment to have on hand for sure. Also try it with fried fish, shrimp or even fried dill pickles. I bet this would even be fantastic to dip a French fry into, this I have to try!

Becci’s Remoulade

Remolaude Sauce

• 2 egg Yolks

• 3 tbsp Creole Mustard or whole grain

• 1 tbsp Paprika

• 1 tbsp Old Bay seasoning or creole seasoning

• 1-4 tsp prepared horseradish (depending on how hot you like it)

• 1 large clove garlic minced

• 1 cup mayo (you can replace half or all with sour cream)

• 1 tbsp fresh lemon juice and zest from one lemon

• 1 tbsp Worchestire sauce

• 1 Tbsp pickle juice

• ½ cup finely sliced green onion

• ¼ cup finely chopped flat leaf parsley

• 1 stalk finely chopped celery

• 1 tsp celery seed

• 1 tsp Tabasco (or your favorite hot sauce once again to taste)

• ¼ tsp ground black pepper

• 3 tbsp Ketchup

Directions

Combine all ingredients and whisk together well.