Remoulade

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I almost didn't write this recipe because on the one hand it is basically just a list of things to combine, but on the other hand it's really really good. I have been known to dip fried shrimp, hamburgers, fries, tater tots, lettuce leaves, and just bread in this fabulous sauce. Yields about ⅓ cup.

  • ¼ cup mayonnaise
  • 2 tablespoons whole grain mustard
  • 2 tablespoons ketchup
  • 6 dill pickle slices
  • 1 tablespoon capers (in brine)
  • 4 dashes hot sauce
  • ¼ teaspoon pepper
  • ¼ teaspoon smoked paprika
  1. Mince the pickle slices. Drain, smash, and mince the capers.
  2. Combine all ingredients in a jar and stir well. Taste for balance and spread on everything.