What is remoulade you ask? Let me tell you, it’s that creamy, tangy, garlicky condiment that is often found on po’ boys or as a dip on the side with your fried shrimp or on crab cakes. It makes my mouth water just thinking about it. Remoulade is like a gumbo recipe…everyone’s momma has their own special concoction. Well, here’s my special family recipe for remoulade that I’m sharing with you. Hope you enjoy it.
1 lemon, juiced
2 cloves of garlic
2 tablespoons of Creole or Dijon mustard
½ teaspoon of Old Bay
2 tablespoons of capers, drained
1 cup of Best Maid mayonnaise
Salt to taste
In a food processor add the lemon juice, garlic, mustard and Old Bay. Pulse until the garlic is finely chopped. Add the capers and mayonnaise and pulse until the capers are coarse chopped and the mixture is combined. Taste and add salt as needed. Chill for at least an hour, but it’s better the next day. Keep refrigerated for up to three weeks.