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Episode 402: Rolled, Stuffed, and Grilled

Remoulade Sauce

This recipe is used with Cajun Matambre in Project Fire Episode 402: Rolled, Stuffed, and Grilled


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Remoulade Sauce

Recipe Notes

  • Yield: Makes 1 cup (any extra will keep in a covered container for several days in the refrigerator) 

Ingredients

  • 3/4 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh lemon juice, or to taste
  • 1 tablespoon minced shallot
  • 1 tablespoon minced jalapeño (fresh or pickled)
  • 1 tablespoon minced pimiento-stuffed olives
  • 1 teaspoon Cajun seasoning 
  • 1 teaspoon paprika
  • 1 to 3 teaspoons Louisiana-style hot sauce, or to taste

Recipe Steps

1: Combine the ingredients in a small mixing bowl and whisk to mix.    Correct the seasoning, adding lemon juice or hot sauce to taste.

Recipe Tips

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein

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