Spiced Remoulade

(from AmericnJewl’s recipe box)

Serve this with the fried dill pickles known as frickles, or with crab cakes.

The remoulade can be refrigerated in a tightly covered container for up to 1 week.

Makes about 2 cups

Source: Del Merei Grille (Washington Post: http://projects.washingtonpost.com/recipes/2007/07/27/spiced-remoulade/)

Categories: not tried, sauce

Ingredients

  • 1 cup low-fat mayonnnaise
  • 5 cornichons, cut into 1/8-inch dice
  • 1 tablespoon capers, drained and coarsely chopped
  • 1 hard-cooked egg, grated
  • 1/4 cup low-fat buttermilk
  • 2 medium cloves garlic, minced
  • 1 small shallot, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt, or to taste

Directions

  1. Combine the mayonnaise, cornichons, capers, egg, buttermilk, garlic, shallot, smoked paprika, oregano, black pepper, cayenne pepper and salt to taste. Cover and refrigerate until ready to serve.

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