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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!
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.
- This recipe was entered in the contest for Your Best Condiment
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.