Remoulade

This is the Cajun seafood tartar sauce which is much better.  This is great with crab cakes oyster po’boys, blackened fish and 20 other things.  Check back in a couple or days I’ll have a blackened catfish recipe.

1 cup mayo
1/2 cup catsup
2 tablespoon Creole mustard
1 teaspoon hot sauce(you can always add more)
1 teaspoon Lee and Perrin worcestshire

Mix mayo, catsup and mustard

add hot sauce and the sauce that no one can pronounce that starts with a “w” and ends with orcesthire

blend everything and refrigerate for 2 hours

remoulade sauce4

remoulade sauce

 

remoulade sauce3

remoulade sauce2

remoulade sauce5

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s