If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
More Great Recipes: Condiments
Be a Burger King (or Queen)
Here are some masterful mix-ins
Be the burger king (or queen) of mix-ins.
The magic of KonMari.
Alice Waters's favorite tools.
Winner of Your Best Middle Eastern Recipe.
Get your shine on.