I love me some damn remoulade. Screw salad dressing. Remoulade will make me twerk and I can't dance. I like mine with a bit of a kick but if I'm making it for the kid, I have to be considerate. Nevertheless, here's a relatively simple one that I make all of the time:
1 cup mayonnaise (I love Hellmann's Light Mayonnaise)
1/2 cup chili sauce (Personal recommendations are Sambal or Sriacha)
2 to 3 tablespoons Dijon or Whole Grain Mustard
3 tablespoons lemon juice
3 thinly sliced scallions (green onions)
1 teaspoon Worchestershire sauce (whew, I think I spelled that right)
2 - 3 tablespoons of hot sauce (for a different feel, try jalapeno hot sauce and lemme know what you think)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon capers
1/2 teaspoon red pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
Whip together mayonnaise, chili sauce, mustard, lemon juice, Worchestershire sauce and hot sauce together in a medium bowl. Fold in salt, black pepper, chili powder, capers, red pepper, onion powder, garlic powder and dried parsley.
You can use immediately or refrigerate for a later use. Works excellent for seafood. Pair it with my tuna/salmon croquette recipe or try it as an excellent shrimp dip. Tweak the spicy items to your preference.
Latoya Shauntay Snell
Thanks to friends and loved ones, I managed to financially foot part of the bill for some fancy classically French training school called Star Career Academy of NY before the school ran off and stole everyone's money. At least the instructors were real deal and I graduated before they closed.
If you want to donate to my one woman operation, please feel free to hit the button below.