Remoulade Sauce and Crudites

Remoulade is a traditional creole sauce which can be used for dipping vegetables and/or served with seafood.   We will have the Remoulade with a veggie platter as an appetizer.  We can bring it to the table and have it along with our main course as well!

Remoulade Sauce 

Yields: 3/4 Cup
Source: Emeril Lagasse

• 3/4 cup mayonnaise
• 4 tsp. mustard – (a combination of Dijon-style and whole grain mustard works well here)
• 1 tsp. fresh lemon juice
• 1/4 tsp. cayenne
• 1/2 tsp. freshly ground black pepper
• 1 tsp. freshly grated or jarred horseradish
• 1 tsp. Tabasco sauce or other hot sauce
• 2 tsp. capers, minced (optional)
• 2 green onions/scallions, minced
• 2 Tbsp. minced flat-leaf parsley
• Salt to taste

Preparation

Combine mayonnaise and mustard in a medium bowl. Stir in lemon juice, cayenne, black pepper, horseradish, and Tabasco to combine thoroughly. Add capers and green onions and stir to combine. Stir in parsley. Add salt to taste.

Rémoulade is delicious right away, but tastes even better if you cover and chill it for at least an hour to let the flavors blend a bit.