A spicy olive oil and mayonnaise based southern condiment that's as good on fried seafood as it is as a salad dressing.
Remoulade Sauce
Rémoulade sauce was an invention of France, but down here, it's all about New Orleans style remoulade sauce. A favorite southern condiment, the Creole version of remoulade is made a variety of ways, many oil and vinegar based, with plenty of paprika and ketchup, green onion, and often the inclusion of celery. It is a very tangy and pucker-worthy sauce.
The French version of sauce rémoulade is mayonnaise based, and far less seasoned than Creole remoulade. It usually also includes capers, a mixture of herbs, and some form of anchovy. I tried the vinegar and oil version and found it far too tangy and lacking something for my taste. The addition of mayonnaise fixed that and made it just right for my tastes. I guess my version falls somewhere in between the two, and by the way, if you want, make your own homemade mayonnaise if you prefer, though I don't find it necessary, and frankly, neither do most chefs these days.
Greek yogurt makes a perfectly acceptable substitute for the mayo in this tart sauce if you want to reduce the fat - I can even show you how to make your own Greek style yogurt at home. To make this a smooth sauce, process it in your blender or food processor, but I don't personally find it necessary since I like the texture.
Remoulade Sauce is perfect dabbed on top of fried green tomatoes or atop pan-fried crab cakes, but is also a great dipping sauce for a variety of meats, fried fish, shrimp, or oysters, fried pickles, fried okra, onion rings, or shrimp boulettes. It is used as a dressing for a nice garden salad and, of course, is most well known to dress the cold appetizer, shrimp remoulade. It's also very good when tossed with fried shrimp, similar to a Bang Bang style shrimp.
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