Creole Remulade Sauce

 

I've been doing some housekeeping on the Facebook Page for The Vintage Recipe Blog and in looking at the notes section I found a few recipes that I had posted there in order to cross merchandise the Facebook Page for the blog so to speak.   It's mostly sauce recipes but I feel they need a home here on the blog. 

First up is Remulade Sauce, a Creole version of Tartar Sauce but in reality it's an unfair comparison since Remulade is so much better.  It can be served with most seafoods or used as a condiment for Fried Green Tomatoes. 

Remulade Sauce

3/4C Dukes Mayonnaise
3 Cornichons Chopped Fine
1T Chopped Capers
1T Lemon Juice
1T Guldens Mustard
2tsp Finely Minced Fresh Parsley
1/4tsp Tarragon, minced fine (optional)
2 Dashes Tabasco
1tsp Paprika
pinch of salt

Stir well and refrigerate 1 hour.



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