Remoulade Sauce

Cajun creole?

 

Just cajun?

 

Just creole?

 

Southern-style?

 

Lousiana-style?

 

It took a while for me to figure out the difference between making creole food and Cajun food.  To be fair, as a native New Yorker, anything creole or Cajun automatically gets lumped into the same category in my book.  This is not a slight to the numerous chefs and cooks who have worked diligently to delineate between the two supposedly different styles of cooking.  However, my north country palate is just not attuned to those subtle differences, and therefore, I throw my creole seasoning into anything that sounds like it could have creole or Cajun origins.

 

Now that I've explained myself to the point of confusing myself, I can move on to the next topic of discussion.  Mainly, remoulade.  I've made this recipe once before and I put it on crabcakes.  It was delicious. 

 

I'm telling you this because I'm going to put this on some other seafood/water creatures soon and I want you to see where my inspiration came from. 

 

Seafood/fish + Creole seasoning = I'm gonna put a remoulade sauce on it.

 

So without further ado, this is my remoulade sauce, and this is what you'll be seeing in the near future as I share some of my Louisiana-style, Adirondack-inspired meals.  This should be very interesting!

 

 

Remoulade Sauce

1/3 cup mayonnaise
2 tbsp ketchup
1 tbsp lemon juice
1 tbsp yellow mustard
2 tsp Creole seasoning

1 tsp prepared horseradish

Hot sauce to taste
Salt & Pepper to taste

 

Combine everything in a bowl.  Blend if desired for a smoother texture.