Tiger Remoulade Sauce in a serving dish with fried seafood for dipping.
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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

  1. 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.
  2. 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.
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