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small bowl of remoulade sauce

Cajun Remoulade Sauce

Dawn Dobie
Great with boiled shrimp or other seafood. Also fantastic on burgers, with fries, with anything!
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Ingredients
  

  • 1 clove garlic finely grated
  • 1 shallot bulb finely minced
  • 1 cup mayonnaise
  • 1 cup ketchup
  • ¼ cup neutral vegetable oil such as Canola, grapeseed, or peanut
  • 1 tablespoon chili powder
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon paprika
  • ¼  teaspoon Tabasco or more to taste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon water
  • 1 tablespoon white vinegar
  • 1 teaspoon Dijon mustard

Instructions
 

  • Blend all ingredients together in a blender. Best made at least one day in advance. Cover and refrigerate.

Notes

Can be made up to 3 days ahead.
Adapted from a recipe by Mrs. Herman R Brown published in Talk About Good! : Le Livre de la Cuisine de Lafayette.