Apparently, Remoulade sauce is an American classic. I’ve eaten it often without ever having thought to make it myself. With a little experimentation, I’ve created my own version. Lighter than the traditional with the addition of yoghurt, it’s always a party hit, particularly at Superbowl!
1/2 cup Mayonnaise (not miracle whip)
1/2 cup Plain Yoghurt (Greek is best)
1/4 cup Ketchup
1 Tbsp. Horseradish Mustard
1/4 tsp. Hot Sauce (or more to taste)
1/2 tsp. Worcestershire sauce
1 tsp. Old Bay Seasoning
1 tsp. Chili Powder
1/4 tsp. Ground Saigon Cinnamon
Juice of 1/2 a Lemon
Mix together and refrigerate. Remoulade sauce is excellent for dipping fish, shrimp, fried oysters, crab cakes, deep fried mushrooms, chicken wings, and chicken tenders. Serves 8-10.
Optional Additions that may be added just before serving;
1 Green Onion, minced
OR 5 Olives, minced
OR 1 small Pickle, minced