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So, continuing Rémoulade Week I have a few more recipes for you to try. Rémoulades are great sauces because they are stupid easy to make and pack a butt load of flavor. In essence they are flavored mayos but, as you'll see in a second, mayo is not the only base you can use.
Sour Cream Rémoulade
1 cup sour cream
1 tablespoon Zatarain's Creole mustard
1 teaspoon prepared horseradish
1 clove garlic, minced
Mix, chill and serve. This one is great with fried foods like oysters and shrimp.
Tabasco/tarragon Remoulade
3/4 cup plain yogurt
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons capers, chopped and drained
1 green onion (whites and greens), thinly sliced
Salt and freshly ground black pepper, to taste
Mix, chill and serve. This next one is for those of you wanting to strip the fat.
Sour Cream Rémoulade
1 cup sour cream
1 tablespoon Zatarain's Creole mustard
1 teaspoon prepared horseradish
1 clove garlic, minced
Mix, chill and serve. This one is great with fried foods like oysters and shrimp.
Tabasco/tarragon Remoulade
3/4 cup plain yogurt
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons capers, chopped and drained
1 green onion (whites and greens), thinly sliced
Salt and freshly ground black pepper, to taste
Mix, chill and serve. This next one is for those of you wanting to strip the fat.
