Spicy Cajun Remoulade Sauce

By CookwithJennifer • August 26, 2010 • 1 Comments

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Author Notes: Most of my favorite homemade condiments have mustard as a key ingredient. Whether I’m using classic French’s® yellow, a spicy brown or a honey-dijon, mustard is my secret ingredient for adding flavor.

This spicy remoulade sauce gets its kick from a combination of spicy brown mustard and prepared horseradish.

In my cookbook Simply Salads, I toss this zesty sauce with crawfish tails for a Cajun twist on a classic Louisiana Shrimp Remoulade.

I also think its delicious drizzled over grilled fish. That’s how I’ll be serving it this Labor Day weekend!

Enjoy!
- CookwithJennifer

Makes about 2 cups

1/2 cup tarragon vinegar
2 tablespoons freshly squeezed lemon juice
1/4 cup prepared white horseradish
1/4 cup French's Spicy Brown mustard
2 tablespoons ketchup
1 garlic clove, minced
1 teaspoon paprika
1 dash cayenne pepper
1 cup vegetable oil
Kosher salt and freshly ground pepper, to taste

In a blender combine the tarragon vinegar, lemon juice, horseradish, mustard, ketchup, garlic, paprika, cayenne, and vegetable oil. Season with salt and pepper to taste.