New Orleans Remoulade Sauce Recipe

I love the Po’Boy, it is so good when done right! From the crispness and lightly breaded fried shrimp, to the fresh shredded lettuce, to the soft bread to the Remoulade Sauce. That is what I will focus on here. I cook to make things I like, so I often omit things from a recipe, but I will make a note at the bottom of everything I left out. Here is what you will need

 

Ingredients:

1 Cup Mayonaise

1/4 Cup Chili Sauce

1 1/2 Tablespoon Dijon Mustard

2 Tablespoons of Olive Oil

1 Tablespoon Hot Sauce – I use Crystal.  I also cook for some people who don’t like things to hot.  If you like a hot Remoulade, add more!

2 Table Spoons Fresh Squeezed Lemon Juice

2 Teaspoons of Worcestershire Sauce

2 TableSpoons of Chopped Fresh Parsley

2 Tablespoons Minced Fine Celery

1 Clove of Garlic Minced

1/2 Teaspoon Chili Powder

1/2 Teaspoon Creole Seasoning – Or more depending on your tastes

1/2 Teaspoon Onion Powder – I don’t like Scallions so I used this instead.  If your using scallions, I would omit the Powder

 

What I Omitted:

4 Medium Scallions Chopped

2 Tablespoons Chopped Green Olives

1 Teaspoon Chopped Capers

 

First you want to mix all the wet stuff into a medium sized bowl.  Take the Mayo, Chili Sauce, Mustard, Olive Oil, Hot Sauce, Lemon Juice and the Worcestershire and mix it all together.  Once you got it all stirred up, add in the Parsley, Celery, garlic and the Creole Seasoning. Mix that all in, cover it up with some wrap and throw it in the fridge for a while.  I like to put mine into a sauce bottle. It makes it awesome for sandwiches throughout the week.

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