Spicy Creole Remoulade
A creamy, savory, spicy mayonnaise-based Creole sauce typically used with seafood or on sandwiches.
Equipment
- 1 wire whisk
- 1 medium bowl
- cutting board
- kitchen knife
- measuring spoons
- measuring cup
Ingredients
- 1 egg yolk
- 2 tbsp Creole mustard
- 3 ½ tsp red wine vinegar
- ½ lemon - juiced
- 1 ½ tsp prepared horseradish
- 1 clove garlic - minced
- 1 tsp capers - drained and minced
- ½ tsp kosher salt
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ⅛ tsp black pepper - ground
- 2 tbsp olive oil
- ⅓ cup vegetable oil
- ¼ cup celery - minced
- 3 tbsp chives - minced
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 2 dashes Worcestershire sauce
- 2 dashes Tabasco sauce
Instructions
- In a glass bowl, whisk together the egg yolk, Creole mustard, red wine vinegar, lemon juice, horseradish, garlic, capers, salt, paprika, cayenne pepper, and black pepper.1 egg yolk, 2 tbsp Creole mustard, 3 1/2 tsp red wine vinegar, 1/2 lemon, 1 1/2 tsp prepared horseradish, 1 tsp capers, 1/2 tsp kosher salt, 1/2 tsp paprika, 1/4 tsp cayenne pepper, 1/8 tsp black pepper, 1 clove garlic
- Slowly whisk in the olive oil.2 tbsp olive oil
- Slowly whisk in the vegetable oil.1/3 cup vegetable oil
- The sauce should be thick, smooth, and completely emulsified.
- Whisk in the celery, chives, mayonnaise, ketchup, Worcestershire, and Tabasco sauce.1/4 cup celery, 3 tbsp chives, 2 tbsp mayonnaise, 1 tbsp ketchup, 2 dashes Worcestershire sauce, 2 dashes Tabasco sauce
- Cover and refrigerate for at least an hour.
Notes
The remoulade will keep covered in the refrigerator for about 4 days.
Nutrition
Calories: 303kcal | Carbohydrates: 4g | Protein: 2g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 490mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg
