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This is a great recipe for a dipping sauce known as a remoulade. Remoulade is a common condiment similar to tartar sauce that can be used as a spiced-up substitute. The basic component of remoulade is usually mayonnaise, but some contain ketchup or oil bases, depending on what meat or veggie you plan to be dipping. This recipe is mayo based and gets it rich reddish color from smoky spices like cayenne and smoked paprika. I used it to go along with my Spicy Cajun Fish Sticks, but it would be a great accompaniment to crab cakes, shrimp, asparagus, or really any crunchy, sweetish food you can think of.

Smokey, Spicy Remoulade

The smooth, smoky, and slightly spicy remoulade balances out the crunch and sweetness of the fish.  Tone down or spice up the cayenne to your heat preference.

Smokey & Spicy Remoulade

3/4 c. mayonnaise (can use light version)

1 Tbsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp ground black pepper

1 Tbsp honey

2 Tbsp brown mustard

2 Tbsp lemon juice

1 Tbsp horseradish

1 tsp Kosher salt

2 (rounded) Tbsp sweet pickle relish

Mix all the ingredients together in a small bowl, using a small spoon or whisk, until all of the flavors are blended well. Keep in an airtight container, chilled until ready to serve.

Spicy Cajun Fish Sticks with Smokey & Spicy Remoulade

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