Remoulade sauce in the South is used on everything from salads to shrimp. I make two versions, one for salads, and one for mostly seafood dishes, including the fabulous fried catfish po boy. We’ll start with the simple version.
Ingredients
Mayonnaise
Dijon Mustard
Ketchup
Lemon Juice
Salt
I usually only make enough of this for one meal at a time, so I stick to a ratio of four parts of mayo to one part each of mustard, ketchup, and lemon, and then salt to taste. A sweet Bavarian mustard is also excellent in this, if you can find it. You can also add sweet pickle relish.
And then there is the savory version:
Ingredients
Mayonnaise
Creole Mustard
Ketchup
Lemon Juice
Salt
Dill Pickle, chopped finely
Scallions, chopped finely
Parsley, chopped
Capers, chopped
Tabasco Sauce, to taste
This one is more traditionally Southern, as it has some kick to it, hot, salty, and sour. I just made some fermented Garlic Dill Pickles, and I can’t wait to add some of those to this recipe. Proportions of the four main ingredients should be roughly the same as the first version, and the others are a matter of taste. I go light on the pickles and capers.
I have all the makings for a fried catfish po boy for this upcoming holiday weekend, except for some good Carolina Classic catfish. Time for a run to the market.
Southern Fusion Cooking 