This remoulade sauce goes with shrimp, chicken, peanut butter…okay not peanut butter, but just about anything you would put mayo on…this would make it better.
Tonight I’m making fried green tomatoes, topped with sweet Georgia shrimp over
an avocado salad with shredded lettuce and remoulade sauce drizzled over the top.
The sauce is what I’m going to do right now, because it can be done
days, or hours ahead of time…
and anything I can do ahead of time makes me happy.
I know I can purchase this in a bottle, and it’s good…but not this good.
Mayonnaise – 1 1/4 Cup
Stone Ground Mustard – 1/4 Cup
Garlic – 1 Clove crushed
Pickle Juice – 2 Tablespoons
Capers – 2 Tablespoons without juice
Horseradish – 1 Tablespoon
Cayenne Pepper – 1/4 Tablespoon
Hot Paprika – 1/4 Tablespoon
Franks Red hot – 1/2 Tablespoon
All ingredients in any order go into a blender. Pulse 4 or five times and it’s done.
Basically if you can open a jar…you really have this one. The only reason it needs to be in a blender is I don’t care to taste the capers whole.
But if you don’t have one just mix it together really well…or use beaters.
I added my ingredients into a bowl and then into the blender, but not really sure why.
To save on dishes, just put it straight into the blender.
It’s in the blender
Just hit pulse 4 or 5 times and it’s done.
Into a canning jar and it will be in the fridge until I need to use it tonight.
Super simple to make, and much better than what is available in a bottle in the store.