Celery, horseradish, mayonnaise, mustard, Scallions, Shallots, Spices, yogurt
I had a couple of requests for the Creole Rémoulade Sauce mentioned in the Hush Puppy post. So without further ado….Okay, there’s going to a bit of ” further ado”. I know the list of ingredients looks daunting. It’s not. Most of the things you’ll find in the list you’ll already have on hand or should have on hand. Feel free to add a couple of tablespoons of good, highly flavored olive oil; I don’t feel it needs it, but good olive oil will play well off of the olives in the sauce.
Add some fresh dill or chives, if you wish. When I add corn to the Hush Puppies, I like to add a few gratings of fresh nutmeg, too. Please only use fresh nutmeg, not the preground; the flavor is just not as good. But, as usual, change the ingredients to suit your tastes and needs. And now…drum roll, please….
Café New Orleans Creole Rémoulade
- 3/4 cup mayonnaise (you may use low-fat)
- 1/4 cup plain Greek-style yogurt
- 1/4 cup chili sauce
- 2 tablespoons finely minced shallots (I use 1 tablespoon dried)
- 2 scallions, finely chopped (include some of the green), at least 1/3 cup
- 2 cloves garlic, minced
- 3 tablespoons Dijon or whole-grain mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons dried parsley flakes
- 2 tablespoons chopped green olives
- 1-2 tablespoons finely chopped roasted red bell peppers
- 1 tablespoon capers, rinsed and chopped
- 1 tablespoon prepared horseradish
- 1-3 teaspoons Louisiana-style hot sauce or to taste
- 1 teaspoon smoked sweet paprika
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground celery seeds
- 1/4 teaspoon salt, or to taste
In a small bowl, combine all the ingredients; stir to mix well. Refrigerate for at least 1 hour to allow the flavors to combine. Serve or cover and store in the refrigerator. Can be made up to 3 days ahead. Keeps well. Is excellent with Hush Puppies, Fried Green Tomatoes, Crab Cakes, Shrimp Salad or served with fish and chips, instead of tartar sauce.
Café New Orleans Creole Rémoulade Recipe©Marcia Lahens 2015. All rights reserved.
This is simple and quick, but truly is best made ahead. You just dump it all in a bowl, stir it up and let it rest for at least an hour. This makes a great tartar sauce substitute and is good on almost any sandwich.
I prefer to use a combination of mayo and Greek-style yogurt. It makes it taste less heavy and fresher.
Here, it’s served with the traditional Hush Puppies, but as mentioned in the recipe, this rocks fried green tomatoes! I’ve even used it for tuna salad, but I add finely diced fresh celery, too. Change up the heat, if you wish or switch out chili sauce for ketchup, but the chili sauce is a much more interesting flavor profile. You may wish to add more or less or some of these ingredients. If you think you don’t want as much, start with half the suggested amount. Remember, you can always add…taking it out is tricky!