Spicy remoulade sauce is my favorite picnic item.
A friend taught me this simple, but catching recipe years ago.
Having gone to law school in New Orleans, he developed a taste for cajun cuisine—everything from crawfish to gumbo to soufflé potatoes. And when we entertained during the summers, we had to please everyone from gourmands to children to vegetarians.
Spicy remoulade sauce is a crowd pleaser.
It’s perfect for the indecisive-condiment-eater who can’t decide whether to have ketchup, mustard or mayonnaise. It has all of the above, and it is just a tad spicy—which is somewhat of an inside joke, because his son who at the time was five, called anything with a different or new taste spicy.
So, we added the adjective to describe our version of this versatile but tasty condiment that is served in one of New Orlean’s most prestigious restaurants, Antoine’s. Still, for fancy as it sounds, it is rather easy to make.
1/2 cup mayonnaise (or vegannaise)
1/4 cup ketchup
1/4 cup course grain brown mustard (I use Maille)
2 tablespoons horseradish (I use Golds)
1 tablespoon Tabasco Sauce
Mix all ingredients. Chill and serve as a garnish to all picnic favorites hamburgers, hot dogs, veggie burgers, grilled fish, shrimp cocktail and crudités.
I like it best of all with roasted cauliflower, which can easily be made on the grill.
1 head cauliflower
1/2 tablespoon olive oil
black pepper to taste
sea salt to taste
Chop the florets off a head of cauliflower. Toss them in olive oil. Sprinkle with black pepper and sea salt. Place in a grill basket and cook until golden brown and crispy.
Author: Jane CoCo Cowles
Editors: Emily Bartran; Ashleigh Hitchcock