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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This is the classic mayonnaise-based rémoulade, sparked with a touch of seafood seasoning. Ingredients:
1 cup mayonnaise |
1/4 cup creole mustard |
1/4 cup chopped sweet pickles |
2 tablespoons capers, drained |
2 teaspoons worcestershire sauce |
2 teaspoons prepared horseradish |
2 teaspoons anchovy paste |
1 teaspoon old bay seasoning |
1 tablespoon minced fresh parsley |
1 teaspoon paprika |
Directions:
1. Stir together all ingredients; cover and chill at least 1 hour or up to 1 week.
2. Citrus Rémoulade: Prepare Criolla Rémoulade as directed, omitting capers and parsley. Stir in 1 tablespoon chopped cilantro, 1/2 teaspoon grated lemon rind, 1 tablespoon lemon juice, and 1 teaspoon grated orange rind. Cover and chill as directed.
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