Tiger Remoulade Sauce
Nothing says game day in Louisiana like a dish of spicy remoulade sauce served with fresh boiled or fried seafood for dipping – and Blue Plate makes it rich ‘n creamy.
Prep Time:
10 mins.
Yield:
2 cups
Ingredients
- 1 cup Blue Plate Mayonnaise
- 1/4 cup ketchup
- 2 tablespoons red wine vinegar
- 2 tablespoons Creole mustard
- 1 tablespoon Tiger Sauce
- 1/4 cup minced green onion
- 1/4 cup finely chopped celery
- 1/4 cup chopped fresh parsley
- 1 tablespoon minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Louisiana style hot sauce
- Salt, to taste
- Cayenne pepper, to taste
Directions
- Combine mayonnaise, ketchup, red wine vinegar, Creole mustard and Tiger Sauce in a medium bowl and mix well. Whisk in remaining ingredients until fully incorporated.
- Cover and refrigerate for at least 4 hours and up to overnight for the flavors to fully develop. Sauce can be covered and stored in refrigerator for up to 4 days.
