Use this spicy remoulade sauce instead of mayo or other
condiments. You can even use it as a dip for seafood or onion rings.
It pays off
when my husband, Glenn, watches the Food Channel. It gives him really tasty ideas! He decided to make up a quick,
spicy remoulade sauce for some sandwiches and we found out it is great for so many things.
Remoulade sauce, invented in France, has become a popular
condiment in many countries, including the United States. It was originally used with meats, probably to help mask
the flavors of meat that was on the verge of spoiling prior to the invention of refrigeration. Now it is used to
accompany many foods such as seafood or as a dipping sauce or sandwich spread. Use it to dip your fries or onion
rings! It is a versatile condiment.
Most cultures use remoulade sauces that are not hot, but the
spicy version favored in Louisiana is our favorite. There are various ways to make it, but this quick recipe works
really well for most things. Quick Spicy Remoulade Sauce gets its “kick” from sriracha sauce, a tangy, hot Thai
sauce made from vinegr, chili peppers, garlic, sugar and salt. It really spices this remoulade sauce up! If you
can’t find it in your grocery store, substitute another hot garlic chili sauce.
Quick Spicy Remoulade Sauce will keep in the refrigerator for
up to three days if it is stored in a well-sealed container.
tablespoons spicy brown mustard or other spicy
teaspoons sriracha sauce, adding more to taste a
little at a time (we use about 2 tablespoons total= fairly
1.Combine all ingredients in a small bowl until mixed well, starting with 2
teaspoons of sriracha sauce. Taste the mixture to see if it is spicy enough for
2.Add more sriracha sauce, 1 teaspoon at a time, until it is right for you.
Use liberally on sandwiches, as a dipping sauce, or with seafood or meat. Refrigerate
leftovers in a sealed container for up to three days.