If you’ve traveled to the Gulf Coast of Louisiana, Alabama or Mississippi you have probably enjoyed Remoulade. We love the slightly spicy combination of tastes and all the herbs and veggies in it. Remoulade was created in France, in the 1800s. You may think about it as a dressing for seafood, but but in France, they most often serve it as “céleri rémoulade”, using slices of the knobby celeriac root, plus they add a little more mustard to the sauce, creating a really zingy and tart taste.
Have you ever thought about what mustard is made from? Mustard seeds! They are not only flavorful; they are full of nutrition, too. Mustard seeds are
We’ve created a more traditional seafood style Remoulade sauce – perfect for shrimp, crab or fish, even a dip for crudité. To make beautiful presentation like the one in the picture above, Whip up the sauce, use some fresh American boiled shrimp, layer it on a bed of lettuce and garnish with some chopped parsley and a couple of chopped grape tomatoes. Light, and flavorful and full of mustardy-goodness!
Remoulade Dressing
- 1 Cup Light Olive Oil Mayo
- 2 TB Creole or Spicy Mustard
- 2 TB Low Salt Ketchup
- ½ Cup Minced Green Onions
- 2 Minced Parsley
- 2 TB Minced Celery
- 2 Garlic Cloves, Grated
- 1 Tsp Horseradish
- 1 Tsp Sweet Paprika
- 1 Tsp Hot Sauce
Mix all the ingredients together and set aside for about 30 minutes to allow the flavors to meld.