U Weekly. Serving The Ohio State University in Columbus Ohio

The Apartment Chef

Remoulade Sauce

By Mark Lucas

Very rarely will I ever get this excited about a sauce, but I already know you folks are gonna love this week's offering. The name of the game is Remoulade, which is a French/Creole condiment that is going to spice up half of the things you eat. Traditionally, it is eaten with fish - specifically shrimp and crab, but it goes great on about anything you'd use mayonnaise for. It also goes well with fried chicken strips. Trust me, I know, and even though it's going to kill my poor mother, I'm going to give you her Louisiana-style recipe.

Here's what you'll need (in her own parlance, mind you):

3 Heaping tablespoons of mayonnaise
1 Heaping tablespoon of mustard (spicy brown is the best, but you be the judge)
1 Teaspoon of minced garlic
2 Tablespoons of Worcestershire sauce
2 Teaspoons of lemon juice
A dash of cayenne pepper
Louisianna Hot Sauce to taste - at least 4-5 Tablespoons

Now take all these ingredients, mix them together thoroughly and that's it. It's a mayonnaise-based sauce, so you'll have to keep it in the fridge, unless of course you like food poisoning. This is a great way to add a little kick to tons of different cheap foods. If you make a good amount of it, it makes a great random sauce to put in the middle of a bunch of chicken fingers for the Super Bowl. Have fun with this one. Don't tell my mother I told you.

Originally Published: February 3, 2010

↑ Back to the top