Remoulade is probably most well known for being used as a dressing for shrimp salads or covering peeled boiled shrimp in a small bowl. I like to use it as dipping sauce for boiled shrimp and crawfish and fried fish and shrimp.
- 1 cup ketchup
- ¼ cup Hellmann’s Dijonnaise (or ¼ cup mayonnaise and 1 tbsp dijon or creole mustard)
- 1 tablespoon horseradish (a little more if you like a little kick to it)
- 2 tsp Worcestershire sauce
- 1 tbsp lemon juice
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp celery salt
- Dash of thyme
- Salt and cracked pepper to taste
Combine all ingredients in a mixing bowl. Whisk it well it ensure everything is blended together. Whisk a little more to make sure. Cover and refrigerate for several hours. For some reason this sauce develops it’s best taste when the ingredients have had some time swap flavors with each other in the refrigerator.