Monday, February 15, 2010

Remoulade Sauce

OK. Now I'm REALLY in trouble. The other half has already decreed that we'll never buy bottled Thousand Island dressing again thanks to this recipe. And now I fear we'll neither one ever want plain ol' tartar sauce either. Thanks to this spicy, tangy New Orleans-style sauce.

(The recipe is from a great Nawlins cookbook entitled Tom Fitzmorris's New Orleans Food. More on it as a part of March and Cooking with Books month.)

Remoulade Sauce
Makes about 1 3/4 cups sauce.

1 cup mayonnaise
1/2 cup Creole mustard
2 tablespoons lemon juice
1/2 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 green onions, green part only, finely chopped

Combine all the ingredients in a bowl and stir to blend.

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