From Denny: Remoulade sauce is popular here in Louisiana because it is so versatile. This restaurant recipe makes a large amount so plan on dining on a lot of salads, gifting some friends or holding a family reunion.
Originally, remoulade sauce was used in France as a dressing for carrot, potato or raw celery root salad. Classic French remoulade sauce is based with Dijon mustard, fresh made from scratch mayonnaise and an assortment of favorite French herbs like tarragon, chervil and parsley. To that they add capers, some finely chopped pickles and then anchovies.
But this is the Creole style of remoulade sauce we enjoy here in Louisiana. This version of remoulade is much more spicy. We use Creole mustard in place of the traditional Dijon mustard. We also include ketchup, finely chopped green onions or minced shallots. To kick up the spice once more we add hot pepper sauce like the Tabasco brand or finely ground cayenne pepper.
So, how can you use a remoulade sauce? We love it with seafood like shrimp cocktail, seafood po'boy sandwiches, crab cakes or a pan-fried fish but it also goes well with cold meats.
