Shrimp, crabcakes, salmon, cardboard, you name it, this sauce tastes delicious on it! Remoulade is a mayonnaise and mustard-based sauce found in Louisiana, that you should add to your repertoire.

Remoulade Sauce

Based on Chef John Folse's recipe:

www.jfolse.com/recipes/stocks_sauces/stock_sauce43.htm

Ingredients

1 ½ cups mayonnaise
¼ cup celery, diced
½ cup green onions, diced
2 tablespoons garlic, minced
½ cup Creole mustard
¼ cup parsley, chopped
½ cup ketchup
½ tablespoon lemon juice
1 tablespoon Worcestershire
1 tablespoon hot sauce
Salt and pepper to taste

Directions

In food processor, add celery, green onions, garlic, and parsley and pulse until finely minced, but not pureed. Add the remaining ingredients and combine. Check for seasoning and add salt and pepper as needed. Cover and refrigerate a minimum of four hours for flavors to develop. Recheck seasoning before serving.

The recipe said it served 6, but it made 2 1/2+ cups. It keeps well in the fridge for up to a week, so you could use it for multiple meals.