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Creole Remoulade Sauce [ Forget Tartar Sauce, Dip Seafood in This! ]
5 (100%) 1 vote

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Ingredients

Makes 2 cups

  • 1 cup Mayonnaise
  • 2 tablespoons Dijon or whole-grain mustard
  • 2 tablespoons ketchup
  • 1/2 cup finely chopped green onions (green part only)
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped celery
  • 1 1/2 teaspoons chopped garlic
  • 1 teaspoon sweet paprika
  • 1 teaspoon Louisiana-style hot sauce of your choice
  • Salt and freshly ground black pepper to taste

Preparation

Whisk the ingredients together in a mixing bowl.  Salt and pepper to taste.  Refrigerate for 2 hours before use to let the flavors meld.

Best used within 24 hours.