Still, a search of pages and posts and stuff revealed that I only mentioned it as a solution to mask some less-than-perfect Salmon Croquettes. Well, the rémoulade and the Thai chili sauce…
Irregardless, rémoulade stands alone, especially as a sauce for spicy, cajun-styled fish – tho’ there are almost as many uses for it as there are variations. Here’s mine.
•1/2 cup good mayonnaise
•2 tbsp cup ketchup
•1 tbsp sweet pickle relish
•1 tbsp Dijon mustard
•1 tsp horseradish
•1 tsp dried parsley
•1/2 tsp hot sauce
– I used Cajun Power Spicy Garlic Sauce
Combine all the ingredients in a bowl and stir, then whisk to combine. Turn out into a jar with a lid and stash in the fridge for a few hours, or (you know me) much more better, overnight for the flavors to well and truly blend.
We’d spent the day driving through some quite scenic bits of Wisconsin with Rich’s mom and Shiloh, so I tossed a bit of this together right when we got home and set it aside to rest in the fridge for a few hours before I started dinner; Cajun-seasoned mahi mahi, sautéed in just a bit of oil, with roasted asparagus and a salad with romaine, Persian cucumber, carrots, onion, peperoncini, and feta cheese.
It was ALL good…