Steven Raichlen's Barbecue! Bible


Cajun Remoulade



  • Yield: Makes 2 cups; enough to serve 8
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  • 1 cup mayonnaise
  • 1/4 cup Creole or grainy mustard
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon ketchup
  • 1 to 2 teaspoons your favorite hot sauce, or more to taste
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar
  • 1 large shallot, peeled finely diced
  • 2 tablespoons finely diced celery
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 scallion (white and green parts), trimmed and finely chopped
  • Coarse salt (sea or kosher), to taste

: Combine all the ingredients in a mixing bowl and stir or whisk to mix. Correct the seasoning, adding salt or hot sauce to taste. Transfer to a lidded jar, cover, and refrigerate. The sauce will keep for at least a week.

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