Updated: Jan 17
Take your cookin' straight to the bayou with this sauce that brings it all to life!
To skip to the printable recipe, click here.
Those who know me really well, especially those who have known me for a really long time, know that mayo and I are not homies.
In my earlier days, I wouldn’t even order sauces at restaurants unless I was totally sure they were mayo-free. Even Caesar dressing was pretty much a no-go back then. If it wasn't ketchup, yellow mustard, or a a nice, non-creamy vinaigrette, it was "hold the sauce." Yeah.
So it may come as a surprise to some that this amazing, mayo-based sauce is my jam. What can I say? I’m growing!
First let me clarify that there are two categories of remoulade: the traditional French and the utterly (and delightfully) adulterated Louisiana-style. If you’re expecting one and receive the other, you’re likely to cock your head like a very confused puppy and possibly whimper like one as well.
While both boast a mayo base, the original is white or cream-colored and often rather chunky (somewhat like a tartar sauce) with bits of cornichons, herbs, and capers. There’s always something to be said about tradition, but magic comes to ramekin in the form of its offspring: the redder, spicier, smokier, and all-around better (my opinion of course) of the two.
This incredible Whole30-friendly version of Louisiana remoulade takes plain paleo-friendly mayo and ups the ante with grainy mustard, lemon juice, coconut aminos, smoked paprika, hot sauce, garlic, and chives to create a creamy, full-flavored sauce that will rock the socks off of anything from crab cakes to chicken fingers to...I don’t know...a spoon?
Let’s just say it's yummy. Mayo and all.
Here's what you'll need:
⅔ cup mayo
¼ cup whole grain mustard
1 T lemon juice
1 tsp coconut aminos
½ tsp hot sauce
1 tsp smoked paprika
1 clove garlic, very finely minced
1 tsp salt
1 tsp dried chives, crushed
20 cranks black pepper
Here's what you'll do:
Place all ingredients in a small bowl and mix thoroughly. Transfer to an airtight container and store in the fridge for up to two weeks.
Serve with crab cakes, asparagus, or anything fried!
For the Printable recipe, click here.