In the world of grilling and smoking, one thing is certain: it’s all about the flavor. And when it comes to elevating your dishes to the next level, a good sauce can make all the difference. Today, we’re diving into the world of remoulade sauce, with a recipe with Smokin’ and Grillin’ wit AB. Get ready to tantalize your taste buds and impress your guests with this delicious concoction that’s perfect for everything from grilled meats to seafood.
Ingredients
- 1 1/4 cups mayonnaise
- 1/4 cup mustard (Creole mustard if possible)
- 1 tablespoon sweet paprika
- 1 to 2 teaspoons Cajun or Creole seasoning (divided, adjust to taste)
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice (dill or sweet, your preference)
- 1 teaspoon hot sauce (preferably Tabasco)
- 1 large clove garlic, minced and smashed
Instructions
In a mixing bowl, combine the mayonnaise and mustard. Stir well to ensure they are thoroughly mixed.
Add sweet paprika and Cajun or Creole seasoning (start with 1 teaspoon and add more to taste later). Mix until the sauce takes on a uniform color.
Incorporate the prepared horseradish, pickle juice, hot sauce, and minced garlic into the mixture. Stir well to distribute the flavors evenly.
Taste the sauce and adjust the Cajun or Creole seasoning according to your preference. If you prefer it spicier, add more seasoning or hot sauce.
Once satisfied with the flavor, cover the bowl and refrigerate the Remoulade Sauce for at least an hour to allow the flavors to meld.
Serve chilled as a dipping sauce for grilled meats, seafood, or as a flavorful spread for sandwiches.
Remoulade Sauce
Ingredients
- 1 1/4 cup mayonnaise
- 1/4 cup mustard
- 1 tbsp sweet paprika
- 2 tsp Cajun or Creole seasoning
- 2 tsp prepared horseradish
- 1 tsp pickle juice
- 1 tsp hot sauce
- 1 clove garlic
Instructions
- In a mixing bowl, combine the mayonnaise and mustard. Stir well to ensure they are thoroughly mixed.
- Add sweet paprika and Cajun or Creole seasoning (start with 1 teaspoon and add more to taste later). Mix until the sauce takes on a uniform color.
- Incorporate the prepared horseradish, pickle juice, hot sauce, and minced garlic into the mixture. Stir well to distribute the flavors evenly.
- Taste the sauce and adjust the Cajun or Creole seasoning according to your preference. If you prefer it spicier, add more seasoning or hot sauce.
- Once satisfied with the flavor, cover the bowl and refrigerate the Remoulade Sauce for at least an hour to allow the flavors to meld.
- Serve chilled as a dipping sauce for grilled meats, seafood, or as a flavorful spread for sandwiches.
