Inspired by the Acadian Table site and George Graham. This recipe is for a more complex sauce than we have made.
Rémoulade
- 3 cups quality mayonnaise, such as Blue Plate
- ½ cup Creole mustard, such as Zatarain’s
- 1 tablespoon Worcestershire
- 1 tablespoon hot sauce
- 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 teaspoon paprika
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon prepared horseradish
- 1 tablespoon ketchup, plus more if needed
- 1 tablespoon finely minced garlic
- 2 tablespoons chopped capers
- 2 tablespoons sweet pickle relish
- 2 tablespoons finely diced celery
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon finely diced green onion tops
- Kosher salt and freshly ground black pepper
