Remoulade --the Cajun version of "tartar sauce"--is perfect as a dip or spread for any type of sandwich, from po' boys to BLTs.
Recipe courtesy of Treva Chadwell
Cajun Spicy Remoulade
Total:
40 min
Prep:
10 min
Inactive:
30 min
Yield:
1 1/2 cups
Level:
Easy
Total:
40 min
Prep:
10 min
Inactive:
30 min
Yield:
1 1/2 cups
Level:
Easy

Ingredients

  • 12 saltine crackers
  • 1 cup mayonnaise
  • 2 tablespoons chili sauce
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Creole mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 2 scallions, white and green parts, finely chopped (reserve some chopped green parts for garnish)

Directions

Finely crush the saltine crackers and add them to the mayonnaise in a medium bowl. Add the chili sauce, horseradish, lemon juice, Creole mustard, paprika, cayenne pepper, garlic and scallions and mix well to combine. Refrigerate at least 30 minutes, or until ready to use. Garnish with chopped scallion greens.

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