Parfait! Rémoulade Redux

Folk tend to freak out a bit over rémoulade; I mean, it sounds so very French that it must be complicated and involved to make!


I mean, you can start by making your own mayonnaise, but, if you already have one from the store that you like, you are good to go and, start to finish, you’ll have a tasty jar of nicely zippy rémoulade in about ten minutes. Mebbe less, if you don’t have to go searching for that jar of relish.

•1/4 cup mayonnaise
•1 tbsp ketchup
•1-1/2 tsp sweet relish
•1-1/2 tsp Zippy and Sweet Mustard (or Dijon mustard)
•1/2 tsp dried parsley
•1/2 tsp horseradish
•1/2 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste

Note: for everyday use, we have been loving this 78 Red Spicy Ketchup, imported from Poland by a local Chicago company. They also have a less spicy version.

To make the rémoulade, simply stir all the ingredients together and stash in a covered jar in the fridge.

You can use it right away, but it is always just that much better if you allow the flavors to blend for a couple of hours. Your choice.

Now, you’ve made rémoulade, what the heck to do with it?

We love it on fish in place of tartar sauce; but you could certainly spread it on a sammich or burgers, even cooked veggies or salads; and of course, just think of the shrimp and/or lobster salad possibilities!


Not really so hard, is it?

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