Episode 402: Rolled, Stuffed, and Grilled
Steven Raichlen
Remoulade Sauce
Recipe Notes
- Yield: Makes 1 cup (any extra will keep in a covered container for several days in the refrigerator)
Ingredients
- 3/4 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh lemon juice, or to taste
- 1 tablespoon minced shallot
- 1 tablespoon minced jalapeño (fresh or pickled)
- 1 tablespoon minced pimiento-stuffed olives
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- 1 to 3 teaspoons Louisiana-style hot sauce, or to taste
Recipe Steps
1: Combine the ingredients in a small mixing bowl and whisk to mix. Correct the seasoning, adding lemon juice or hot sauce to taste.
Recipe Tips
Our thanks to the sponsors of Project Fire Season 4:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein
