Last modified by Kelly Morse Johnson on 2023/06/15 14:45
Hide last authors
Richard Johnson 1.1 1 This is my adaptation of a Cajun remoulade sauce. I reduced the original recipe by half, and changed up a few ingredients to fit my food sensitivities.
2
3
4 Original version here:
5
6 <[[https:~~/~~/www.geniuskitchen.com/recipe/cajun-remoulade-sauce-88576>>url:https://www.geniuskitchen.com/recipe/cajun-remoulade-sauce-88576]]>
7
8
9 Makes about 1.5 C
10
11 10 minutes to prepare and overnight to meld
12
13
14
Kelly Morse Johnson 2.1 15 • 1/2 cup mayonnaise
Richard Johnson 1.1 16
Kelly Morse Johnson 2.1 17 1/2 cup Greek yogurt
18
Richard Johnson 1.1 19 • 2 tablespoons Kelly-safe catsup
20
21 • 1 tablespoon dijon mustard
22
23 • 1 tablespoon fresh parsley (chopped ) or 2 tsp dried parsley
24
25 ~* 2 teaspoons dried tarragon
26
27 • 1 tablespoon lemon juice (freshly squeezed, half a Meyer, or more)
28
29 • 1 teaspoon prepared horseradish (or 1 tsp dried)
30
31 • 1 teaspoon gluten-free tamari sauce
32
33 • 1 teaspoon fish sauce (Thai/Asian)
34
35 • 1 teaspoon truffle salt
36
Kelly Morse Johnson 2.1 37 • 1/2 teaspoon white pepper (mild version, but use up to 1/2 Tbsp, or to taste)
Richard Johnson 1.1 38
39
Kelly Morse Johnson 3.1 40 Mix all along with a small amount of white pepper, preferably with a whisk. Taste and adjust salt/heat/tart balance, then refrigerate until the next day. You can use it immediately, but the flavors really do need to blend. Fresh herbs will make it much better, but it’s pretty good using dried. It’s awesome with artichokes, salad shrimp over hash browns (poutine), or on fish (fried catfish? yum!)