This is a New Orleans style remoulade. It is the perfect accompaniment for fried green tomatoes, fried crab cakes, fried pickles, fried okra and fried fish. I think there is a theme here; remoulade is great on almost anything fried! On the non-fried side of things it is often used as a dressing for a Louisiana shrimp and romaine lettuce salad called shrimp remoulade.

It looks like I’ve added everything but the kitchen sink to this recipe but that’s just how we do things in the south. We start with a little of this and a dab of that and before you know it the ingredient list is a mile long. I’ve tried simpler versions of this sauce but they don’t hold a candle to the real thing!

Creole Remoulade

1/2 cup finely chopped celery
1/2 cup finely chopped green onion
2 tablespoons chopped parsley
3/4 tablespoon horseradish
2 tablespoons creole mustard
2 tablespoons ketchup
1 tablespoon worcestershire sauce
1 teaspoon yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon hot pepper sauce
1 teaspoon minced garlic
2 teaspoons sweet paprika
1/2 teaspoon creole seasoning
1/4 teaspoon freshly ground black pepper
1 cup full fat mayonnaise

In a small food processor add all ingredients except mayonnaise. Process until vegetables are finely chopped but not pureed. Transfer mixture to a bowl and stir in mayonnaise by hand. Refrigerate for several hours or overnight to let the flavors develop. Keeps one week in the refrigerator.

Published in The News and Neighbor on August 31, 2016