Remoulade Dipping Sauce or Sandwich Spread for Chicken and Seafood

Chicken Wings

Chicken Wing Dippers

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

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