Remoulade Sauce, Two Ways

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.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

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