Last modified by Richard Johnson on 2019/03/10 12:57
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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.
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4 Original version here:
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6 <[[https:~~/~~/www.geniuskitchen.com/recipe/cajun-remoulade-sauce-88576>>url:https://www.geniuskitchen.com/recipe/cajun-remoulade-sauce-88576]]>
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9 Makes about 1.5 C
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11 10 minutes to prepare and overnight to meld
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15 • 1 cup mayonnaise
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17 • 2 tablespoons Kelly-safe catsup
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19 • 1 tablespoon dijon mustard
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21 • 1 tablespoon fresh parsley (chopped ) or 2 tsp dried parsley
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23 ~* 2 teaspoons dried tarragon
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25 • 1 tablespoon lemon juice (freshly squeezed, half a Meyer, or more)
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27 • 1 teaspoon prepared horseradish (or 1 tsp dried)
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29 • 1 teaspoon gluten-free tamari sauce
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31 • 1 teaspoon fish sauce (Thai/Asian)
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33 • 1 teaspoon truffle salt
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35 • 1/2 teaspoon cayenne pepper (mild version, but use up to 1/2 Tbsp, or to taste)
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38 Mix all along with a small amount of cayenne, 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!)

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